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    Servings: Not specified

    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).

    Comments

    Recipe Summary Difficulty: Easy Prep Time: 15 minutes Cook Time: 10 minutes Yield: 8 servings

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