I get rave reviews from family and friends whenever I make this soup, but the biggest compliment was when my son called to ask for the recipe so he could make it for his roommates. &mdash;Patti Bogetti, Magnolia, Delaware


Crab and Asparagus Soup

onion

celery rib, chopped

butter

all-purpose flour

seafood seasoning

salt

pepper

nutmeg

water

chicken bouillon granules

red potatoes, cubed

asparagus,

half-and-half cream

(6-1/2 ounces) lump crabmeat, drained

Optional toppings: chopped fresh parsley and cracked pepper

In a large saucepan, saute onion and celery in butter. Stir in the flour, seafood seasoning, salt, pepper and nutmeg until blended; gradually add water and bouillon. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in potatoes. Reduce heat; simmer, uncovered, for 10 minutes.

Add asparagus; cook 8-12 minutes longer or until vegetables are tender. Stir in the cream and crab; heat through. If desired, sprinkle with parsley and pepper.

This is delicious soup.  I followed the directions exactly.  I was a little nervous about cooking the potatoes and asparagus in such a small amount of broth, but I kept the heat low and stirred often and it turned out perfectly.

<p>Very tasty but canned crab was a bit gritty.  Actually you really couldn’t even taste the crab.  Fake crab would probably be better.  Used Yukon potato</p>

I served this soup at Easter dinner.  I prepared it the night before, so all I had to do was heat and serve.  Will definitely be making this again.

I made as per recipe w/o alteration or substitutions, but I doubled it (bc I had two containers of jumbo lump crab.)  Excellent!!  I paired w/ a German Riesling and crusty honey sunflower bread for dunking. Everyone raved!  Will definitely make again!

I think the key is to adjust according to the thickness you like. We like thick rich soup so I doubled most of the ingredients...used 16 oz can of crab and sauted minced garlic. This is a must have! Next time think we are adding shrimp too!

This is great, hearty soup that comes together in about an hour, so it's perfect for a hectic week night.  Instead of canned crab, I used frozen, and I substituted the water and bouillon with my own homemade seafood stock, which really gave it a robust chowder flavor.  Otherwise, I followed the recipe as written.  It was fantastic!  Perfect for a chilly, rainy evening relaxing at home or for a hearty filling dinner when you're on the go.  Crab and asparagus are a great flavor combo!

Update from previous review- I made this again but instead of potatoes I used corn- half frozen kernels and half canned creamed corn. My family thought it was even better.

Very good!  I did invert the liquids so to speak--in other words, I added only 1 cup of half n' half, which is all I had on hand, and used 3 cups of chicken broth to stretch it out for more generous servings.  I also increased the celery to 3 stalks and cans of crab to 3, incorporating the crab broth into the other liquids.  After all that, it was a "5".  Made a recipe card from the magazine page and will keep it in my "Soup" file because I WILL make it again!  Thanks Patti!

I used fake lobster the first time. Plan to use the crab next time. I left out the salt because I thought the bouillon would make it too salty. Not true thanks to the potatoes. I added at the end.

I had asparagus and red potatoes I wanted to use up so I checked Taste of Home and found this soup.  But I don't really care for seafood and I also had chicken I wanted to eat. So I added the chicken and changed the seafood seasoning to regular seasoning salt.  Instead of half-and-half, I used heavy cream and sprinkled in onion and garlic salt to taste. Nobody missed the crab and the soup was a success!

Made this for dinner, yummy will make again!!!

I have not yet made this recipe, but just from reading the list of ingredients I know is going to be good. Now the only thing that I'm in doubt is the amount of liquid used to make this soup. 1 cup of water and two cups of half-and -half,  I don't think is enough since you're adding potatoes before you add the cream. How does this add up to six servings?  I think the recipe needs to be revised.

Excellent soup! It was quick and easy to make. I'll be making it again.

4/25/2019 I made this soup for the first time. I'd used the ingredients I had available:  regular YELLOW onion, chicken stock instead of bouillon and water, but I'd increased the amount of liquid to about 2-3 cups in small increments.  I used 2 russet potatoes, cubed, and increased the amount of asparagus: to 1 lb. and the lump crabmeat to 1 lb. can. This soup is definitely a keeper recipe! Thank you for sharing!

My family loved this soup!! Next time I will add 2 cans crab meat.

Two ingredients I love, my husband wasn't thrilled with the asparagus. I will make this again and it's a great soup if you are on Keto.

crab and asparagus soup

Prep Time: 25 minutes

Cook Time: 40 minutes

Total: 1 hours, 5 minutes

Servings: 6

Author : Taste of Home Editorial Team

Ingredients

Instructions

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