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Asparagus & Crab Soup
The first signs of spring in the culinary world are when Asparagus are in season!
This vibrant spring soup is layered with fresh, bright flavors and elevated with a touch of truffle luxury. Serve it hot, warm, or chilled, it pairs beautifully with crab meat, shaved radishes, and microgreens for a fresh pop of color. Finish with cracked black pepper and a generous drizzle of Sabatino Black Truffle Oil.
Ingredients
3 tbsp salted butter
1 sweet onion, diced
4 cloves garlic, crushed
6 cups vegetable stock
Juice of ½ lemon
½ cup shaved Parmigiano-Reggiano
Lump crab meat
Shaved radishes
Finished with black truffle oil
Method
- Heat a pot over medium heat and melt the butter with a splash of olive oil.
- * Roughly chop the asparagus, onion, and garlic, then add to the pot and sauté until softened and fragrant. About 15 min.
- Pour in the vegetable stock and let simmer for 30–45 minutes.
- Stir in the lemon juice, salt, and pepper, then blend until smooth.
- * Strain the soup for a refined texture, then gently fold in the crab meat and shaved radishes.
- * Finish with microgreens and a generous drizzle of Sabatino Black Truffle Oil.
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