The Busy Gourmand

This is a very simple, elegant style of soup.  It is loosely based on a Chinese version which would include tofu.  Mine omits the tofu and adds some other ingredients to make the flavors pop.  Crab meat is generally very expensive.  That being said, do not try to save money by using canned crab meat.  The canned version is very fishy smelling.  Buy the fresh crab meat, generally packed in plastic containers, at the deli counter. 

•  1 pound asparagus, white ends removed, and cut into 1 inch pieces
• 1/2 pound lump crab meat
• 2 cloves garlic, minced or put through a garlic press
• 1 small bunch scallions, ends trimmed, cut into 1/2 inch pieces, keep dark pieces separate from lighter pieces
• 1 tablespoon minced ginger
• 4 cups chicken stock
• 1 tablespoon cornstarch mixed with 2 tablespoons water
• 1 egg, beaten
• 2 tablespoons chopped cilantro
• 1 lime quartered

In a medium size pot or dutch oven heat the olive oil over medium high heat.  Add the mushrooms, the ginger, the garlic and the dark green cuttings from the scallions and sauté for a few minutes.  Add the chicken stock and some salt and pepper.  Heat the chicken stock to the simmer and add the asparagus.  Cook the asparagus for about 4 minutes.  Add the crab meat, the remaining scallions and most but not all of the cilantro.  Allow the soup to simmer for about 2 minutes.  Add the cornstarch and water mixture and allow the soup to thicken for about one minute.  Slowly add the whisked egg making sure to stir the soup at all times so the egg forms little ribbons in the soup.

Transfer the soup to serving bowls and garnish with the remaining cilantro and squeeze the juice from one quarter of the lime into each bowl.