Crab and Asparagus Soup

Directions

Bring the chicken broth to a boil in a large pot. Add the asparagus and corn; stir. Add the sherry and white pepper; stir. Cook for 3 minutes, or until the asparagus is bright green in color.

Stir the cornstarch mixture into soup, adding it gradually, until lightly thickened. The soup should not be as thick as a sauce.

Once the soup is thickened, add the crabmeat and scallions. Stir well, and serve immediately.

Ingredients

• 2 quarts chicken broth
• 3 cups 1/2-inch pieces fresh asparagus, preferably thin, sliced on the diagonal
• 1 ear of fresh white corn, kernels cut off, or 1/2 cup frozen white corn kernels
• 1/2 cup dry sherry
• 1 tablespoon freshly ground white pepper
• 1/2 cup cornstarch mixed with 1 cup cold water
• 1 pound fresh crabmeat, picked over to remove any cartilage or shells
• 3 scallions, sliced on the diagonal into 1/2-inch pieces

Parsed from recipe text (no separate ingredient records).