Return to Recipes
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.
Shop the Recipe
Read More
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...
Read more
Steak Crostini with Calabrian Truffle Crunch
The perfect one-bite hors d’oeuvres for your next al fresco gathering—bursting with fresh flavor and just a touch of spice
Read more
Duck Liver & Truffle Fegatini By Chef Sharon Damante
From our Sabatino x Chefs Roll recipe competition. Recipe by Chef Sharon Damante
Read more