Title: Crab and Asparagus Soup
Categories: Soup
Yield: 6 Servings

6 oz Crab meat
18 Spears white asparagus;
-peeled
2 Eggs; beaten
6 Sprigs cilantro
6 c Chicken broth; canned
2 Green onions
2 sl Fresh ginger root
1 tb Chicken bouillon granules
Salt

Recipe by: Taste of Southeast Asia, Barbara Hansen, 1987 From: PatH


Date: Wed, 8 May 1996 19:20:08 -0700 (PDT)
Cut onions into 1-inch lengths, include part of the green tops. Cut 2
(1/4-inch thick) slices from a finger of gingerroot.

Bring broth, onions, ginger root, and bouillon to a rapid boil. Reduce
heat, cover, simmer 1 hour. Strain broth. Remove and fat. Note - to make
broth from scratch, use chicken carcass or bones The base broth should be
very clear, skimmed of fat and strained of seasoning matters.

Add crab to broth. Cut asparagus spears into thirds; add to broth. Simmer
gently, uncovered, 10 minutes. Beat eggs in a small bowl. Slowly pour eggs
into soup, stirring gently but constantly to stream egg threads. Makes 6
1-cup servings. Garnish with cilantro sprig.

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