Curried Cream of Asparagus Soup with Crab

Name: Curried Cream of Asparagus Soup with Crab
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: South Asia — Muslim traditions
Ingredients: 1 lb asparagus; 1 small onion; 1 potato; 8 oz surimi; 1 cup chicken broth; 1 cup milk; 1 tbsp flour; 3 tbsp butter; 1 tbsp garlic powder; 1 tbsp yellow curry powder; 0.25 tsp ground cayenne pepper; 0.5 tsp ground black pepper; 1 tsp salt; 1 pinch halal-certified Worcestershire sauce

Gently simmered asparagus, potato and surimi, warmed with curry powder and cayenne, a South Asian soup.

45 min · Serves 4 · Medium

Method

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Time: Prep 15 min · Cook 30 min · 45 min total
Difficulty: medium

1
Cook asparagus, onion, and potato (layered in that order) in a round covered casserole dish, with the chicken broth, in the microwave on high for 10 minutes (stirring 2-3 times).
10 min
2
When vegetables are tender, remove half of the potatoes and set them aside (you can also set aside the asparagus tips if you like).
3
Put the vegetables in a blender and puree until smooth (you may have to do it in two batches, depending on the size of your blender). Alternately, put them in a pot and use a hand blender.
4
Put the puree in a pot on medium heat and whisk in 1 T flour. Stir until smooth and soup begins to boil.
5
Reduce heat to medium-low (simmering) and add the remaining potatoes to the pot. Stir in the butter, milk, garlic, curry, cayenne, black pepper, salt and Worcestershire, and simmer for 10 minutes.
10 min
6
Add the crab (and asparagus tips if you saved them) and simmer for 5 minutes.
5 min