This soup is quick and easy to make, due to the versatile Basic Cream Soup Mix. There are minimal ingredients, so it goes together in less than 30 minutes. The secret to getting feathery drops of egg is to pour the beaten eggs into the simmering soup while stirring in one direction: it only takes a few seconds and makes soup to rival even the best Chinese restaurant.
6 cups chicken broth, (2 46 ounce cans)
1 pound fresh asparagus, ends snapped off and the tender parts cut into 1" lengths
1 cup Basic Cream Soup Mix
4 eggs, beaten
1/2 - 1 pound crab, picked over and chopped
Fried wonton strips, or chow mein noodles for garnish
- Bring the chicken broth to a boil; stir in the asparagus and let cook 2 minutes.
- Whisk in the cream soup mix and stir until smooth and slightly thickened.
- Turn the heat down to a simmer and stir in one direction while pouring the eggs in to make egg drops; stir in the crab and serve immediately.
Amount Per Serving
Calories 201 Calories from Fat 76
Percent Total Calories From: Fat 38% Protein 41% Carb. 21%
Nutrient Amount per Serving
Total Fat 8 g
Saturated Fat 4 g
Cholesterol 149 mg
Sodium 1892 mg
Total Carbohydrate 11 g
Dietary Fiber 0 g
Sugars 0 g
Protein 21 g
Vitamin A 14% Vitamin C 38% Calcium 0% Iron 7%