Creamy Crab and Asparagus Soup

Try our comforting Crabby Ass Soup with asparagus, crab, and nutmeg. Topped with crispy bacon, it’s a delicious, satisfying dish!

• Servings: 8
• Prep time: 20 minutes
• Total time: 50 minutes

Description

This delicious and easy-to-make Crabby Ass Soup is a comforting and flavorful soup that’s perfect for any occasion. Loaded with fresh asparagus, succulent crab meat, and a touch of nutmeg, this creamy soup is sure to satisfy your taste buds. With crispy bacon crumbles on top and a garnish of tender asparagus tips, this soup is not only delicious but also visually stunning. Whether you’re looking for a hearty lunch or a cozy dinner, this soup is sure to become a new favorite.

Ingredients:

• 4-6 strips of bacon
• 2 bunches of asparagus, tips removed and set aside (discard tough ends)
• 1 medium onion, diced
• 1 large leek, diced, white part only (about 1 cup)
• 2 stalks of celery, diced
• 2 cloves garlic, minced
• 1/2 teaspoon nutmeg
• 2 tablespoons butter
• 1 teaspoon salt
• 1 teaspoon pepper
• 6 tablespoons all-purpose flour
• 5 cups chicken broth
• 3 cups water
• 1 package Knorr Leek soup
• 2 cans of “Ocean’s” Wild crab meat (without cartridge)
• 2 cans of juice from crab meat
• 1 cup whipping cream
• Asparagus tips for garnish

Directions:

1. Fry the bacon in a large pot or Dutch oven until it is crispy. Remove the bacon from the pot with a slotted spoon and place it on a paper towel-lined plate to drain. Once the bacon has cooled, crumble it into small pieces.

2. Add the onion, leek, celery, garlic, nutmeg, and butter to the pot. Cook the vegetables over medium heat until they are soft, stirring occasionally, about 5-7 minutes.

3. Sprinkle the flour over the vegetables and stir to combine. Cook the flour and vegetables for 1 minute, stirring constantly.

4. Add the chicken broth to the pot, one cup at a time, stirring constantly to prevent lumps from forming. Cook the soup for 15 minutes over medium-low heat, stirring occasionally.

5. Mix the Knorr Leek soup and water in a separate bowl until the powder is fully dissolved. Add more flour if you think the soup needs to be thicker. Then, pour the mixture into the pot and stir to combine.

6. Add the crab meat, juice from the crab, and whipping cream to the pot. Stir the soup gently to combine, taking care not to let it boil, or the cream will curdle.

7. Add the reserved asparagus tips to the soup and cook for an additional 2-3 minutes until they are tender but still bright green.

8. Serve the soup hot, garnished with crumbled bacon and additional asparagus tips. Enjoy!