Creme D Argenteuil Au Crabe Asparagus Soup W Crab France
Indulge in the elegance of French cuisine with Crème d'Argenteuil au Crabe, a luxurious asparagus soup infused with the delicate flavors of fresh lump crab meat. This velvety soup begins with tender asparagus blended into a creamy base of sautéed shallots, a roux of butter and flour, and rich chicken or vegetable stock. Finished with a splash of heavy cream, a hint of lemon juice, and perfectly seasoned with white pepper, this dish offers a harmonious balance of flavors. The addition of succulent crab brings a subtle sweetness, elevating it to gourmet status. Garnished with reserved asparagus tips, a touch of crab, and fresh chives, this stunning soup is an ideal starter for any sophisticated meal. Perfect for pairing with crusty bread, it's a comforting yet refined ode to classic French gastronomy.
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Recipe Information
Ingredients
- 500 grams Fresh asparagus
- 30 grams Unsalted butter
- 2 units Shallots
- 30 grams All-purpose flour
- 1 liter Chicken or vegetable stock
- 200 ml Heavy cream
- 150 grams Fresh lump crab meat
- 1 tablespoon Lemon juice
- to taste Salt
- to taste White pepper
- 1 tablespoon (chopped) Fresh chives
Instructions
Wash the asparagus thoroughly. Trim the woody ends and cut the spears into 2-inch pieces, setting aside a few tips for garnish if desired.
Finely dice the shallots.
In a large pot, melt the butter over medium heat. Add the diced shallots and sauté until translucent, about 3-4 minutes.
Add the flour to the pot, stirring constantly to create a roux. Cook for 1-2 minutes to eliminate the raw flour taste, but ensure the mixture doesn't brown.
Slowly pour in the chicken or vegetable stock while whisking to prevent lumps. Bring to a gentle simmer.
Add the chopped asparagus to the pot and cook until tender, about 15-20 minutes.
Using an immersion blender or a countertop blender, puree the soup until smooth. Strain through a fine mesh sieve for an extra silky texture, if desired.
Stir in the heavy cream and season with salt, white pepper, and lemon juice. Return the soup to a gentle simmer but do not let it boil.
Carefully fold in the lump crab meat, reserving a small amount for garnish if desired.
Ladle the soup into bowls and garnish with the reserved crab meat, asparagus tips, and a sprinkle of chopped fresh chives.
Serve immediately and enjoy this elegant dish with crusty bread or as a starter for a gourmet meal.
Nutrition Facts
Calories |
330 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 24.1 g | 31% | |
| Saturated Fat | 13.8 g | 69% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 86 mg | 29% | |
| Sodium | 1555 mg | 68% | |
| Total Carbohydrate | 13.3 g | 5% | |
| Dietary Fiber | 2.9 g | 11% | |
| Total Sugars | 3.4 g | ||
| Protein | 13.3 g | 27% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 72 mg | 6% | |
| Iron | 3.4 mg | 19% | |
| Potassium | 480 mg | 10% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
