Crab and Asparagus Soup

Okay, I guess last week I was on a seafood roll but it was the best decision ever.

I know, I know, when you look at the title of this recipe you probably think it sounds does, but I was really intrigued by this recipe!

And I'm going to make it for all my friends.
Its a new staple.

I feel like soup is a hit or miss thing sometimes, you gotta find your go-tos....this is it my friends.

Its amazing with bread, as all soup is. Zach picked some up from the store, sauteed some butter and garlic and then poured it over the bread, topped it with cheese, and baked it. He is a genius.

This is so good that I have already planned the next time I am going to make it :)

Crab and Asparagus Soup


  • 2 medium onions, chopped
  • 1 celery rib, chopped
  • 2 tablespoons of butter
  • 2 tablespoons all-purpose flour
  • 1/2 teaspoon seafood seasoning
  • 1/4 teaspoon salt and pepper, each
  • 1/8 teaspoon ground nutmeg
  • 1 cup water
  • 1 1/2 teaspoon chicken bouillon granuels
  • 2 medium red potatoes, cubed
  • 8 ounces fresh asparagus, cut into 3/4 inch pieces
  • 2 cups half and half
  • 1 can (61/2 ounces) lump crabmeat, drained
  • 2 teaspoons minced fresh parsely

  1. In a saucepan, saute the onion and celery in butter. Stir in flour, seafood seasoning, salt, pepper, and nutmeg; gradually add water and bouillon.
  2. Bring to a boil; cook and stir until thickened, 2-3 minutes.
  3. Add potatoes. Reduce heat; simmer, uncovered for 10 minutes
  4. Add asparagus; cook until tender, about 8-12 minutes. Stir in cream, crab, and parsely; heat all the way through.
  5. Top soup with additional parsley and serve!



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