Crab and Asparagus Soup

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:

1. Wash asparagus. Trim and peel, if desired. 
2. In large saucepan, combine asparagus with 1/2 inch water, cover pan, and bring to a boil over high heat. 
3. Cook just until crisp-tender, 4 to 12 minutes; cooking time will vary with size. 
4. Drain, cut into 2-inch lengths, and set aside.
5. Peel and mince garlic. 
6. Wash, trim, and chop enough scallions to measure 1/4 cup.
7. In saucepan used for asparagus, heat oil over medium- high heat. 
8. Add garlic and half the scallions and sauté until tender, about 2 minutes. 
9. 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.
10. In small bowl, blend cornstarch with 2 tablespoons cold water. 
11. Add mixture to boiling soup, stirring constantly, until soup thickens, 1 to 2 minutes. 
12. Rinse out bowl.
13. In rinsed bowl, whisk egg briefly and stir into boiling soup. 
14. Cook, stirring, about 1 minute. Add asparagus and cook just until heated through. 
15. Season to taste with pepper.
16. 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.