Creme D Argenteuil Au Crabe Asparagus Soup W Crab France
Indulge in the elegance of French cuisine with Crème d'Argenteuil au Crabe, a luxurious asparagus soup infused with the delicate flavors of fresh lump crab meat. This velvety soup begins with tender asparagus blended into a creamy base of sautéed shallots, a roux of butter and flour, and rich chicken or vegetable stock. Finished with a splash of heavy cream, a hint of lemon juice, and perfectly seasoned with white pepper, this dish offers a harmonious balance of flavors. The addition of succulent crab brings a subtle sweetness, elevating it to gourmet status. Garnished with reserved asparagus tips, a touch of crab, and fresh chives, this stunning soup is an ideal starter for any sophisticated meal. Perfect for pairing with crusty bread, it's a comforting yet refined ode to classic French gastronomy.
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Ingredients
- 500 grams Fresh asparagus
- 30 grams Unsalted butter
- 2 units Shallots
- 30 grams All-purpose flour
- 1 liter Chicken or vegetable stock
- 200 ml Heavy cream
- 150 grams Fresh lump crab meat
- 1 tablespoon Lemon juice
- 0 to taste Salt
- 0 to taste White pepper
- 1 tablespoon (chopped) Fresh chives
Directions
Step 1
Wash the asparagus thoroughly. Trim the woody ends and cut the spears into 2-inch pieces, setting aside a few tips for garnish if desired.
Step 2
Finely dice the shallots.
Step 3
In a large pot, melt the butter over medium heat. Add the diced shallots and sauté until translucent, about 3-4 minutes.
Step 4
Add the flour to the pot, stirring constantly to create a roux. Cook for 1-2 minutes to eliminate the raw flour taste, but ensure the mixture doesn't brown.
Step 5
Slowly pour in the chicken or vegetable stock while whisking to prevent lumps. Bring to a gentle simmer.
Step 6
Add the chopped asparagus to the pot and cook until tender, about 15-20 minutes.
Step 7
Using an immersion blender or a countertop blender, puree the soup until smooth. Strain through a fine mesh sieve for an extra silky texture, if desired.
Step 8
Stir in the heavy cream and season with salt, white pepper, and lemon juice. Return the soup to a gentle simmer but do not let it boil.
Step 9
Carefully fold in the lump crab meat, reserving a small amount for garnish if desired.
Step 10
Ladle the soup into bowls and garnish with the reserved crab meat, asparagus tips, and a sprinkle of chopped fresh chives.
Step 11
Serve immediately and enjoy this elegant dish with crusty bread or as a starter for a gourmet meal.
Nutrition Facts
| Serving size | (1994.5g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1351.8 |
| Total Fat 97.4g | 0% |
| Saturated Fat 55.8g | 0% |
| Polyunsaturated Fat 0.0g | |
| Cholesterol 345.8mg | 0% |
| Sodium 6597.7mg | 0% |
| Total Carbohydrate 59.3g | 0% |
| Dietary Fiber 13.8g | 0% |
| Total Sugars 14.4g | |
| Protein 52.6g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 307.4mg | 0% |
| Iron 15.0mg | 0% |
| Potassium 2032.6mg | 0% |
Source of Calories