Asparagus & Crab Meat Soup

Ingredients:

• 4 cup chicken broth
• 1 tablespoon plus 2 teaspoons nuoc mam (vietname; se fish sauce)
• 1/2 teaspoon sugar
• 1/4 teaspoon salt
• 1 tablespoon vegetable oil
• 6 shallots, chopped
• 2 garlic cloves, chopped
• 8 ounces lump crab meat, picked over; and drained
• 1 freshly ground black pepper
• 2 tablespoon cornstarch or arrowroot, mixed with
• 2 tablespoon cold water
• 1 egg, lightly beaten
• 15 oz white asparagus spears
• 1 tablespoon shredded coriander
• 1 scallion, thinly sliced

How to Prepare:

Take out into 1-inch sections with canning liquid modest This soup was probably produced by approximately homesick Frenchman. White Asparagus(a French import), packed in jars or cans, is used for this recipe. Traditionally, crumbled, salted duck egg yolk is added to
Season the soup.

If white asparagus is unavailable, aid frozen or fresh asparagus (in this case, add the fresh asparagus to the broth from the Very opening and cook until tender, previous to adding the left over ingredients).

Combine the broth, 1 tablespoon of the fish sauce, the sugar and salt in a 3 quart soup pot. Bring to a boil.
Reduce the heat and simmer. Meanwhile, heat the oil in a skillet. Add the shallots and garlic and stir-fry until aromatic. Add the Crab meat, the left over 2 teaspoons fish sauce and black pepper to taste. Stir fry on high heat for 1 minute. Set aside.

Bring the soup to a boil. Add the cornstarch mixture and stir gently until the soup thickens and is apparent.
While the soup is actively boiling, add the egg and stir gently. Continue to stir for around 1 minute. Add the crab meat mixture and asparagus With its canning liquid; cook gently until heated through.

Transfer the soup to a heated tureen. Sprinkle on the coriander, scallion and newly ground black pepper.
Yield: 4 to 6 servings.