*  Exported from  MasterCook  *
 
                     Crab and Asparagus Soup (Vietnam)
 
 Recipe By     : Taste of Southeast Asia, Barbara Hansen, 1987
 Serving Size  : 6    Preparation Time :0:00
 Categories    : Vietnamese Menu
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    6      ounces        crab meat
   18      spears        white asparagus -- peeled
    2                    eggs -- beaten
    6      sprigs        cilantro
    6      cups          Chicken broth -- canned
    2                    green onions
    2      slices        fresh ginger root
    1      tablespoon    chicken bouillon granules
                         salt
 
 Cut onions into 1-inch lengths, include part of the green tops.  Cut 2
 (1/4-inch thick) slices from a finger of gingerroot.
 
 Bring broth, onions, ginger root, and bouillon to a rapid boil. Reduce heat,
 cover, simmer 1 hour. Strain broth. Remove and fat. Note - to make broth
 from scratch, use chicken carcass or bones  The base broth should be very
 clear, skimmed of fat and strained of seasoning matters.
 
 Add crab to broth. Cut asparagus spears into thirds; add to broth. Simmer
 gently, uncovered, 10 minutes.  Beat eggs in a small bowl. Slowly pour eggs
 into soup, stirring gently but constantly to stream egg threads.  Makes 6
 1-cup servings. Garnish with cilantro sprig.
 
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 NOTES : from 'PatH' phannema@wizard.ucr.edu

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