Asparagus soup with crab toasts
Asparagus takes very kindly to being pureed into soups, becoming almost velvety in the process. It also teams well with springtime crustaceans, hence the little crab toasts that dress up the soup.
Ingredients
1kg thick asparagus
1.2L chicken or vegetable stock
250g green peas, fresh or frozen
Sea salt and pepper
2 tbsp flat-leaf parsley
8 slices baguette or ciabatta
100g fresh, picked crab meat
1 tbsp mayonnaise
1 tbsp lemon juice
Sea salt and black pepper
Extra flat parsley leaves for serving
Method
Wash the asparagus, snap off and discard the woody ends and finely chop the stalks, reserving the tips.
Bring the stock to the boil, add the asparagus and green peas and simmer for 15 minutes, until soft. Add sea salt and pepper to taste.
Ladle the soup into the blender or food processor in batches and puree until smooth, being careful of the hot liquid. Add the parsley leaves and puree, for extra colour and freshness.
Toast the sliced baguette or ciabatta on both sides. Beat the crab meat with mayonnaise, lemon juice, sea salt and pepper and spread on the toasts.
Gently reheat the soup with the asparagus tips for about 5 minutes (add a spoonful of cream if you like, but I don't think it needs it), and serve in four warmed soup bowls. Float the crab toasts on top, add a parsley leaf and serve.
The best recipes from Australia's leading chefs straight to your inbox.
Sign up
Jill Dupleix is a Good Food contributor and reviewer who writes the Know-How column.From our partners
Similar Recipes
This banh mi with a delicious difference takes just 10 minutes to make at home
- < 30 mins
- Jessica Brook
Julia Busuttil Nishimura’s go-to midweek fish with tomatoes, harissa and fennel
- 30 mins - 1 hr
- Julia Busuttil Nishimura
