Text 5277, 82 rader
Skriven 2010-12-26 20:39:48 av RUTH HANSCHKA (1:123/140)
     Kommentar till en text av DAVE DRUM
Ärende: Sprouts
===============
->  ->  > Still busy making brussels sprouts into an endangered species I
see.
->  ->  > I hope you got about two pounds so Charlotte and Don can have
some
->  ->  > too.
-> 
->  -> Yup!  But I got them asparagus ;-)
-> 
->  RH> Who wants green stalks when one can have round little cabbages?
-> 
-> Heck, have both. I had some very nice, straight-forward buttered sprouts
with
-> yesterday's holiday feast. But, some out of season asparagus or
-> cream-of-asparagus soup would not have been amiss or unappreciated. 
Bv)=
-> 
Right now with the blizzard that's blowing, I want some Vietnamese
asparagus and crab soup.  Roasted brussels sprouts with balsamic wouldn't
be turned down either.  

     From "The Classic Cuisine of Vietnam", Bach Ngo and Gloria
 Zimmerman, Barron's, 1979.

From:    Stephen Ceideburg                      Rec'd 
To:      Ruth Hanschka                          Msg #438, May-24-93 05:08PM
Subject: Crab soup

     And here, by popular demand, is another...

 Asparagus and Crab meat Soup
 Mang Tay Nau Cua

      This soup was probably created by some homesick Frenchman.
 White asparagus (a French import), packed in jars or cans, is
 used for this recipe. Traditionally, crumbled, salted duck egg
 yolk is added to season the soup.

      If white asparagus is unavailable, use frozen or fresh
 asparagus (in this case, add the fresh asparagus to the broth
 from the very beginning and cook until tender, before adding the
 remaining ingredients).

 4 cups chicken broth
 1 tablespoon plus 2 teaspoons nuoc mam (Vietnamese fish sauce)
 1/2 teaspoon sugar
 1/4 teaspoon salt
 1 tablespoon vegetable oil
 6 shallots, chopped
 2 garlic cloves, chopped
 8 ounces fresh or canned lump crab meat, picked over and drained
 Freshly ground black pepper
 2 tablespoons cornstarch or arrowroot, mixed with 2 tablespoons
 cold water
 1 egg, lightly beaten
 1 jar (15 ounces) white asparagus spears, cut into 1-inch
 sections with canning liquid reserved
 1 tablespoon shredded coriander
 1 scallion, thinly sliced

      Combine the broth, 1 tablespoon of the fish sauce, the sugar
 and salt in a 3 quart soup pot. Bring to a boil. Reduce the heat
 and simmer.
      Meanwhile, heat the oil in a skillet. Add the shallots and
 garlic and stir-fry until aromatic. Add the crab meat, the re-
 maining 2 teaspoons fish sauce and black pepper to taste. Stir-
 fry over high heat for 1 minute. Set aside.

      Bring the soup to a boil. Add the cornstarch mixture and
 stir gently until the soup thickens and is clear. While the soup
 is actively boiling, add the egg and stir gently. Continue to
 stir for about 1 minute. Add the crab meat mixture and asparagus
 with its canning liquid; cook gently until heated through.

      Transfer the soup to a heated tureen. Sprinkle on the cor-
 iander, scallion and freshly ground black pepper.

      Yield: 4 to 6 servings.

      From "The Foods of Vietnam" by Nicole Rauthier. Stewart,
 Tabori & Chang. 1989.
--- Platinum Xpress/Win/WINServer v3.0pr5
 * Origin: Doc's Place BBS Fido Since 1991 docsplace.tzo.com (1:123/140)