UTENSILS
Blender
Small heavy-gauge skillet
Large saucepan
Medium-size saucepan
Broiler pan
Large mixing bowl
Large salad bowl
2 small bowls
Colander
Salad spinner (optional)
Measuring cups and spoons
Chef's knife
Paring knife
Wooden spoon
Metal spatula
Grater Whisk
Four 10-inch metal or bamboo skewers
Assemble these supplies:
- 1 pound asparagus
- Large clove garlic
- 2 scallions
- 2 tablespoons vegetable oil
- 1/4 pound fresh crab meat, picked over, or 6-ounce can, well-drained
- 31/2 cups chicken stock
- 3 tablespoons cornstarch
- 1 egg
- Freshly ground pepper
- 2 tablespoons chopped fresh coriander
Steps in preparation:
- Wash asparagus. Trim and peel, if desired.
- In large saucepan, combine asparagus with 1/2 inch water, cover pan, and bring to a boil over high heat.
- Cook just until crisp-tender, 4 to 12 minutes; cooking time will vary with size.
- Drain, cut into 2-inch lengths, and set aside.
- Peel and mince garlic.
- Wash, trim, and chop enough scallions to measure 1/4 cup.
- In saucepan used for asparagus, heat oil over medium- high heat.
- Add garlic and half the scallions and sauté until tender, about 2 minutes.
- Turn heat to high, add crab meat, and, stirring with wooden spoon, sauté about 3 minutes. Pour in chicken stock and bring to a boil.
- In small bowl, blend cornstarch with 2 tablespoons cold water.
- Add mixture to boiling soup, stirring constantly, until soup thickens, 1 to 2 minutes.
- Rinse out bowl.
- In rinsed bowl, whisk egg briefly and stir into boiling soup.
- Cook, stirring, about 1 minute. Add asparagus and cook just until heated through.
- Season to taste with pepper.
- Transfer soup to serving bowl and sprinkle with coriander and remaining scallions.
WHAT TO DRINK
With the Oriental spices and the strong fruit flavor of the sauces, try a soft slightly sweet white wine such as a light German Riesling or a California Chenin Blanc.
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