Crab and Asparagus Soup

Name: Crab and Asparagus Soup
Prep time: 25 min
Cook time: 40 min
Total time: 1 h 5 min
Yield: 6 servings
Ingredients: 1-1/4 cups chopped sweet onion; 1 celery rib, chopped; 2 tablespoons butter; 2 tablespoons all-purpose flour; 1/2 teaspoon seafood seasoning; 1/4 teaspoon salt; 1/4 teaspoon pepper; 1/8 teaspoon ground nutmeg; 1 cup water; 1-1/2 teaspoons chicken bouillon granules; 2 medium red potatoes, cubed; 8 ounces fresh asparagus, cut into 3/4-inch pieces; 2 cups half-and-half cream; 1 can (6-1/2 ounces) lump crabmeat, drained; Optional toppings: chopped fresh parsley and cracked pepper

TEST KITCHEN APPROVED

14 Reviews

Total Time:Prep: 25 min. Cook: 40 min.

By Taste Of Home Editorial Team

Recipe by Patti Bogetti, Magnolia, Delaware

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Jun. 30, 2023

I get rave reviews from family and friends whenever I make this soup, but the biggest compliment was when my son called to ask for the recipe so he could make it for his roommates. —Patti Bogetti, Magnolia, Delaware

Test Kitchen tips

In order to keep asparagus fresh longer, place the cut stems in a container of cold water—similar to flowers in a vase. Place the container in the refrigerator, changing the water at least once every 2 days.

When buying asparagus, look for firm, straight, uniform-size spears. The tips should be closed and dry.

TEST KITCHEN APPROVED

Crab and Asparagus Soup

14 Reviews Add your review

Yield:6 servings

Prep:25 min

Cook:40 min

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Ingredients

1-1/4 cups chopped sweet onion
1 celery rib, chopped
2 tablespoons butter
2 tablespoons all-purpose flour
1/2 teaspoon seafood seasoning
1/4 teaspoon salt
1/4 teaspoon pepper
1/8 teaspoon ground nutmeg
1 cup water
1-1/2 teaspoons chicken bouillon granules
2 medium red potatoes, cubed
8 ounces fresh asparagus, cut into 3/4-inch pieces
2 cups half-and-half cream
1 can (6-1/2 ounces) lump crabmeat, drained
Optional toppings: chopped fresh parsley and cracked pepper

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Directions

1
In a large saucepan, saute onion and celery in butter. Stir in the flour, seafood seasoning, salt, pepper and nutmeg until blended; gradually add water and bouillon. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in potatoes. Reduce heat; simmer, uncovered, for 10 minutes.

2
Add asparagus; cook 8-12 minutes longer or until vegetables are tender. Stir in the cream and crab; heat through. If desired, sprinkle with parsley and pepper.