Curried Cream of Asparagus Soup with Crab
Delight your senses with this luxurious Curried Cream of Asparagus Soup with Crab, a velvety blend of fresh, tender asparagus and aromatic spices, elevated with a touch of heavy cream and crowned with sweet, succulent lump crab meat. The subtle warmth of curry powder adds an intriguing depth of flavor, perfectly complementing the earthiness of the asparagus and the rich creaminess of the broth. Blanched asparagus tips and a sprinkle of fresh parsley or chives provide a stunning garnish, making this soup as visually appealing as it is delicious. Quick to prepare in just 40 minutes, this elegant dish is perfect as a starter for an upscale dinner party or a comforting yet sophisticated lunch. Whether you're entertaining guests or treating yourself, this recipe will elevate your soup game to gourmet heights.
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Ingredients
- 1 pound asparagus
- 2 tablespoons unsalted butter
- 1 medium yellow onion
- 2 garlic cloves
- 1 teaspoon ground curry powder
- 4 cups vegetable or chicken broth
- 1 cup heavy cream
- 8 ounces lump crab meat
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh parsley or chives (for garnish)
Directions
Step 1
Trim the woody ends off the asparagus and discard. Cut the asparagus into 1-inch pieces, reserving the tips for garnish.
Step 2
In a large pot, melt the butter over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.
Step 3
Mince the garlic cloves and add them to the pot. Sauté for another minute until fragrant.
Step 4
Stir in the curry powder and cook for 30 seconds to toast the spices.
Step 5
Add the asparagus pieces (except the reserved tips) and the broth to the pot. Bring to a boil, then reduce the heat to a simmer. Cook until the asparagus is tender, about 10-12 minutes.
Step 6
While the soup simmers, blanch the reserved asparagus tips in boiling water for 1 minute, then transfer them to a bowl of ice water to stop the cooking process. Set aside.
Step 7
Using an immersion blender or a regular blender in batches, carefully puree the soup until smooth.
Step 8
Return the soup to the pot and stir in the heavy cream. Season with salt and black pepper to taste. Heat gently, but do not boil.
Step 9
To serve, ladle the soup into bowls. Top each serving with a spoonful of lump crab meat and a few blanched asparagus tips.
Step 10
Garnish with fresh parsley or chives. Serve immediately and enjoy!
Nutrition Facts
| Serving size | (1811.0g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1218.0 |
| Total Fat 106.9g | 0% |
| Saturated Fat 62.7g | 0% |
| Polyunsaturated Fat 0.2g | |
| Cholesterol 302mg | 0% |
| Sodium 5902.0mg | 0% |
| Total Carbohydrate 36.4g | 0% |
| Dietary Fiber 12.6g | 0% |
| Total Sugars 15.3g | |
| Protein 18.2g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 207.6mg | 0% |
| Iron 11.4mg | 0% |
| Potassium 1360.6mg | 0% |
Source of Calories