Asparagus Crab Soup

Ingredients

• 8 cups chicken stock, divided
• 1 medium onion, halved
• 1 teaspoon fish sauce
• 1/3 teaspoon freshly ground black pepper
• Salt
• 2 1/2 pounds asparagus, ends trimmed, cut into 1-inch pieces
• 1/2 pound crab meat
• 2 tablespoons corn starch
• 2 large eggs, barely beaten together in a medium-sized bowl
• 1/2 cup cilantro, chopped

Procedures

1. 1

Turn on the broiler. Cover a sheet pan with aluminum foil, and place the onion halves on, cut side up. Place pan underneath the broiler, and cook the onions until blackened and fragrant. Flip the onion halves, and blacken on the other side. Turn off the heat.

2. 2

Pour 1/2 cup of the chicken stock into a medium-sized bowl. Pour the remaining 7 1/2 cups of stock into a large pot, along with the blackened onions. Bring to a boil of medium-high heat. Add fish sauce, black pepper, a pinch of salt, and asparagus. Cook until asparagus is tender, four to five minutes.

3. 3

Stir the cornstarch into the 1/2 cup of chicken stock. Turn heat to medium, and in a slow steady stream, whisk this slurry into the pot. Add the crab. Let the mixture thicken for a minute, stirring occasionally. Slowly stir the eggs into the pot, and cook until they set, about one minute.

4. 4

Season soup with salt to taste, and then ladle into four bowls. Garnish each with cilantro, and a little more freshly ground pepper.