This is such an easy soup, yet it is elegant enough for special occasions. To effectively cut corn kernels off the ear, stand the cob up vertically with the stem end on the cutting boards. Slice down the length of the cob with a knife.
25 min
15 min
10 min
8 servings


  • 2 quarts chicken broth
  • 3 cups 1/2-inch pieces fresh asparagus, preferably thin, sliced on the diagonal
  • 1 ear of fresh white corn, kernels cut off, or 1/2 cup frozen white corn kernels
  • 1/2 cup dry sherry
  • 1 tablespoon freshly ground white pepper
  • 1/2 cup cornstarch mixed with 1 cup cold water
  • 1 pound fresh crabmeat, picked over to remove any cartilage or shells
  • 3 scallions, sliced on the diagonal into 1/2-inch pieces


Bring the chicken broth to a boil in a large pot. Add the asparagus and corn; stir. Add the sherry and white pepper; stir. Cook for 3 minutes, or until the asparagus is bright green in color. 

Stir the cornstarch mixture into soup, adding it gradually, until lightly thickened. The soup should not be as thick as a sauce. 

Once the soup is thickened, add the crabmeat and scallions. Stir well, and serve immediately.

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