Australian Crab And Asparagus Soup Recipe

Ingredients for Australian Crab And Asparagus Soup

• Canola Oil
• 1/2 cup chopped onion
• Celery & Tops
• 1/2 cup chopped carrot
• Garlic Cloves
• 2 minced shallots
• All Purpose Flour
• Skim Milk
• 4 cups water
• Sherry Wine
• Long Grain White Rice
• Worcestershire Sauce
• 1 bay leaf
• Dried Thyme
• 1/2 teaspoon salt
• White Pepper
• Zest of 1 lemon
• Lump Crabmeat
• Asparagus Spears

How to Make Australian Crab And Asparagus Soup

1. Heat 1 tablespoon of olive oil in a large saucepan over medium heat.
2. 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.
3. Sprinkle in 2 tablespoons of all-purpose flour and stir constantly for 1 minute to create a roux.
4. Gradually whisk in 2 cups of milk, ensuring no lumps form, and cook until the sauce thickens slightly, about 2-3 minutes.
5. 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.
6. 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.
7. Gently stir in 1 1/2 cups cooked crab meat and 1 cup trimmed asparagus spears.
8. Continue to simmer, uncovered, for 5-7 minutes, or until the asparagus is tender-crisp. Stir occasionally.
9. Remove the bay leaf before serving. Garnish with fresh thyme sprigs (optional).