Fresh Asparagus and Crab Soup

• 6 cups chicken stock, homemade or quick version (page 317)
• 3/4 pound asparagus, woody ends trimmed and cut on the diagonal into 1 1/4-inch pieces
• 1 tablespoon canola or other neutral oil
• 1 large shallot, thinly sliced (about 1/3 cup)
• 1/3 pound freshly picked or thawed crabmeat
• 1/2 teaspoon fish sauce
• 1/4 teaspoon black pepper
• Pinch of salt
• 2 tablespoons cornstarch dissolved in 2 tablespoons stock or water
• 1 whole egg plus 1 egg yolk, beaten

1. In a 4-quart saucepan, bring the stock to a boil over high heat.
2. Add the asparagus, lower the heat to a simmer, and cook, uncovered, for 10 to 12 minutes, or until very tender and olive green.
3. For this soup, you want to overcook the asparagus to extract more of its flavor.
4. Remove from the heat, cover, and set aside for at least 30 minutes to allow the asparagus flavor to develop further.
5. Meanwhile, in a small skillet or saucepan, heat the oil over medium heat.
6. Add the shallot and cook gently, stirring occasionally, for 3 to 4 minutes, or until fragrant and soft.
7. Add the crabmeat and continue cooking for 1 to 2 minutes to develop the flavors.
8. Add the fish sauce, pepper, and salt.
9. Remove from the heat and set aside until serving.
10. Just before serving, bring the soup to a simmer.
11. Add the crab mixture, stirring gently to distribute evenly.
12. Taste and add extra salt, if necessary.
13. Give the cornstarch mixture a stir and slowly pour it into the soup with one hand as you stir the soup with the other.
14. Continue stirring for about 1 minute, or until the soup is thickened.
15. Turn off the heat.
16. Pour the beaten egg onto the soup in a wide circle, and then stir gently to break it up into chiffon like pieces.
17. Ladle the soup into a large serving bowl or individual bowls and serve immediately.

chicken stock, neutral oil, shallot, freshly, fish sauce, black pepper, salt, cornstarch, egg

Taken from www.epicurious.com/recipes/food/views/fresh-asparagus-and-crab-soup-382956 (may not work)