Thermomix Asparagus and Crab Soup

This is a simple soup with flavours that remind me of Viet Nam. Simple, but so tasty, and it somehow makes me feel good when eating it.



Crab and Asparagus Soup

Ingredients:

2 bunches fresh asparagus
2 cm piece of ginger
1 litre vegetable or chicken stock
1 tsp sugar, preferably palm sugar
1/2 tsp salt
1 Tbsp fish sauce
1 Tbsp cornflour mixed with 2 Tbsp water
200g crab meat, shredded
Salt and pepper to taste
2 eggs, lightly beaten

Method:

Peel the asparagus stalks (starting from just below the tip and going towards the base) and break off the hard part from the base of the stalks. Keep the woody sections and chop into 2cm sections. Wash the asparagus in cold water. Chop into pieces to go into the TMX basket. Preferably stand the pieces with the tips up if you wish to use them for garnish.




Place ginger in TMX bowl and chop for 5 seconds on speed 7. Scrape down as needed.
Place the woody stems and stock into the TMX bowl with sugar, salt and fish sauce. Place the basket in the TMX and cook for 20 minutes at 100°C on reverse + speed 1. Remove the basket with the asparagus and take out the pieces. Cool in iced water. Take the asparagus infused stock and strain, using the basket, into a bowl.

Place the asparagus pieces in the Varoma. Return the strained stock mixture to the TMX bowl with the cornflour mix, position Varoma and cook for 4 minutes at 100°C on speed 1. Add the crab and reposition the Varoma on top and cook for 3 minutes at 90°C on reverse and speed soft. Remove the Varoma, season the soup with salt and pepper to taste. Set the TMX to reverse and speed 1 and drizzle in the beaten eggs.

Place asparagus sections in soup bowls or serving dish and pour soup over top. Garnish with coriander leaves or spring onions(shallots).