Ingredients for Australian Crab And Asparagus Soup
- Canola Oil
- 1/2 cup chopped onion
- 1/2 cup chopped celery
- 1/2 cup chopped carrot
- 2 cloves minced garlic
- 2 minced shallots
- 2 tablespoons all-purpose flour
- 2 cups milk
- 4 cups water
- 1/4 cup dry sherry
- 1/2 cup uncooked long-grain rice
- 1 teaspoon Worcestershire sauce
- 1 bay leaf
- Dried Thyme
- 1/2 teaspoon salt
- White Pepper
- zest of 1 lemon
- 1 1/2 cups cooked lump crabmeat
- 1 cup trimmed asparagus spears
- 1 tablespoon olive oil
- 1 teaspoon fresh thyme leaves
- 1/4 teaspoon black pepper
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How to Make Australian Crab And Asparagus Soup
- Heat 1 tablespoon of olive oil in a large saucepan over medium heat.
- Sauté 1/2 cup chopped onion, 1/2 cup chopped celery, 1/2 cup chopped carrot, 2 cloves minced garlic, and 2 minced shallots until vegetables are softened, about 5-7 minutes.
- Sprinkle in 2 tablespoons of all-purpose flour and stir constantly for 1 minute to create a roux.
- Gradually whisk in 2 cups of milk, ensuring no lumps form, and cook until the sauce thickens slightly, about 2-3 minutes.
- Add 4 cups of water, 1/4 cup dry sherry, 1/2 cup uncooked long-grain rice, 1 teaspoon Worcestershire sauce, 1 bay leaf, 1 teaspoon fresh thyme leaves, 1/2 teaspoon salt, 1/4 teaspoon black pepper, and the zest of 1 lemon.
- Bring the mixture to a boil, then reduce heat to low, cover, and simmer for 25-30 minutes, or until the rice is cooked through.
- Gently stir in 1 1/2 cups cooked crab meat and 1 cup trimmed asparagus spears.
- Continue to simmer, uncovered, for 5-7 minutes, or until the asparagus is tender-crisp. Stir occasionally.
- Remove the bay leaf before serving. Garnish with fresh thyme sprigs (optional).
Nutrition Information (Approximate per serving)
Sodium
13 g
Sugar
12g
Fat
2g
Carbs
10g
