Asparagus & Crab Soup


Serves 4
Prep time 5 min
Cooking time 25 min

  • 3lb/1400g Fresh asparagus
  • 1oz Butter
  • 2 1/2 Pints of chicken stock
  • 2 tbsp Cornflour
  • 4 fl oz Whipping cream
  • 6-8 oz Tin white crab meat
  • Salt & pepper


  • Trim off the woody ends of asparagus
  • Cut into 1 inch/2.5 cm pieces
  • Melt the butter in a heavy saucepan or flameproof casserole dish over a low heat
  • Add the asparagus and cook for 5-6 minutes.
  • Stir frequently until they are bright green
  • Add the stock and bring to the boil over a high heat, skim off any foam that rises to the surface
  • Simmer over a medium heat until the asparagus is tender but crisp
  • Reserve 12-16 tips for garnishing
  • Season with salt and pepper
  • Cover and continue cooking for 15-20 minutes until very tender, let cool slightly
  • Puree the soup in a food processor or blender
  • Pour back into saucepan and bring to the boil
  • Blend the cornflour with 2-3 tbsp cold water
  • Whisk into the soup to thicken
  • Stir in the cream
  • Season to taste
  • Ladle the soup into bowls
  • Sprinkle the reserved asparagus tips and crab meat on top

Cooks Tip

  • We also make this soup without the cream and cornflour. It's just as delicious
  • To break off the woody ends on asparagus just hold firmly near the base with one hand and slowly bend the stem with the other hand, it will find its own breaking point.


  • Asparagus tips


  • Large saucepan or flameproof casserole dish

Shopping List

  • Crab meat
  • Asparagus
  • Whipping cream
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{ 1 comment… read it below or add one }

Kim March 3, 2009 at 2:40 pm

Hmmm i had a cream of aspapagus recipe… but i never thought to add CRAB.. oh ya! you are awesome!

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