Hello food lovers! I recently had an amazing dining experience at Komo located in the Chicago West Loop. This restaurant offers a diverse Japanese dining experience by combining two traditional coursed eating styles: “Kaiseki” and “Omakase.” Executive Chef Macku Chan is the mastermind behind the kitchen and his ability to combine flavors and textures is truly unforgettable.
During my visit, one particular dish that stood out to me was the Asparagus Crab Soup. The soup was a perfect combination of fresh asparagus and succulent crab in a light and flavorful broth that was absolutely delicious. I was so impressed with the dish that I knew I had to recreate it at home.
So, I have developed my own recipe for Komo’s Asparagus Crab Soup. It’s a simple and easy-to-follow recipe that captures the essence of this delightful dish. I hope you give it a try and let me know what you think!
Asparagus Crab Soup
Ingredients
- 1 lb asparagus trimmed and chopped into 1-inch pieces
- 2 tbsp butter
- 1/2 cup chopped onion
- 2 cloves garlic minced
- 4 cups fish broth
- 1/2 cup half and half
- 2 tbsp lemon juice
- 8 oz lump crabmeat
- 1/2 tbsp Salt taste and add more if you desire
- Pepper
- 1/4 cup grated parmesan cheese
- olive oil for serving
Instructions
- In a large pot, melt the butter over medium heat. Add the onions and garlic and cook until soft and fragrant, about 5 minutes.
- Add the asparagus to the pot and cook for 5 minutes, stirring occasionally.
- Pour in the fish broth, bring to a boil, then reduce heat to low and simmer for 20 minutes or until the asparagus is tender.
- Add crabmeat, use an hand blender and blend until smooth.
- Stir in the half and half and lemon juice. Add grated parmesan cheese, salt, pepper, and Simmer for 5 minutes.
- Serve with olive oil.