Crab and Asparagus Soup
Total TimePrep: 25 min. Cook: 40 min.
I have made this soup many times, but you need to change the amount of water from 1 cup to four cups, I like to use 32 oz. container of Seafood stock, also I use 16oz. can of Lump crab meat.
Very good! I did invert the liquids so to speak--in other words, I added only 1 cup of half n' half, which is all I had on hand, and used 3 cups of chicken broth to stretch it out for more generous servings. I also increased the celery to 3 stalks and cans of crab to 3, incorporating the crab broth into the other liquids. After all that, it was a "5". Made a recipe card from the magazine page and will keep it in my "Soup" file because I WILL make it again! Thanks Patti!
Update from previous review- I made this again but instead of potatoes I used corn- half frozen kernels and half canned creamed corn. My family thought it was even better.
Parsley is mentioned in the ingredients just once, as an unspecified amount to be used as an optional topping. However, the next to last sentence, BEFORE adding toppings, says to stir in the crab, cream AND PARSLEY. How much is to be added at this point? Thanks.
Made the soup as written. Very good and will make again. I don't see how anyone could give a rating if they have not tried the recipe. Should not post their review if not made.
I made as per recipe w/o alteration or substitutions, but I doubled it (bc I had two containers of jumbo lump crab.) Excellent!! I paired w/ a German Riesling and crusty honey sunflower bread for dunking. Everyone raved! Will definitely make again!
I had asparagus and red potatoes I wanted to use up so I checked Taste of Home and found this soup. But I don't really care for seafood and I also had chicken I wanted to eat. So I added the chicken and changed the seafood seasoning to regular seasoning salt. Instead of half-and-half, I used heavy cream and sprinkled in onion and garlic salt to taste. Nobody missed the crab and the soup was a success!
4/25/2019 I made this soup for the first time. I'd used the ingredients I had available: regular YELLOW onion, chicken stock instead of bouillon and water, but I'd increased the amount of liquid to about 2-3 cups in small increments. I used 2 russet potatoes, cubed, and increased the amount of asparagus: to 1 lb. and the lump crabmeat to 1 lb. can. This soup is definitely a keeper recipe! Thank you for sharing!
I served this soup at Easter dinner. I prepared it the night before, so all I had to do was heat and serve. Will definitely be making this again.
This is great, hearty soup that comes together in about an hour, so it's perfect for a hectic week night. Instead of canned crab, I used frozen, and I substituted the water and bouillon with my own homemade seafood stock, which really gave it a robust chowder flavor. Otherwise, I followed the recipe as written. It was fantastic! Perfect for a chilly, rainy evening relaxing at home or for a hearty filling dinner when you're on the go. Crab and asparagus are a great flavor combo!