Spring Asparagus Soup with Fresh Crab


1 pound fresh asparagus, trimmed and cut into 1-inch pieces
1 medium yellow onion, roughly chopped
1 tablespoon unsalted butter
3 cups low-sodium chicken stock
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
2 teaspoons heavy cream
1 cup fresh crab meat, picked through for shells


1. Melt the butter in a large saucepan over medium heat. Add the roughly chopped onion and saute until soft and translucent. About 5 minutes. Then, add the cut asparagus and saute for an additional 5 minutes, or until the asparagus begins to soften.

2. Pour in the chicken stock, salt and pepper and bring it to a simmer, then cover the pot and allow it to cook for about 20 minutes, until the asparagus is very tender. Then, use a hand blender, or ladle the soup into a blender, and puree the mixture until it is completely smooth.

3. Ladle the soup into serving bowls and add the crab meat into the middle. Then drizzle 1 teaspoon of cream into the soup, if desired, and serve.

Naptime Notes

Naptime Recipe Serving ideas

For a spicier soup try adding a pinch of red pepper flakes when you add the broth! This soup would also be perfectly delicious without the crab meat, or served with lobster instead. It will freeze well without the crab meat and can be eaten chilled or at room temperature!

Naptime Stopwatch

30 minutes to prepare

Naptime Reviews

This was a huge hit amongst the adults. I stirred a few drop into my daughter’s pasta and she was lukewarm on it. Still working on asparagus!

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