A light, elegant soup with tender asparagus and sweet crabmeat in a delicate broth. Great for spring or special occasions, with surprisingly simple prep.
Ingredients
1 (10 ounce) can asparagus tips, drained
2 (6 ounce) cans crabmeat, drained and flaked
2 tablespoons fish sauce 1 tablespoon oyster sauce
1 cup chopped fresh spinach
1 cup diced firm tofu
2 teaspoons dried oregano 1 clove garlic, crushed
Directions
In a slow cooker, combine the asparagus, crabmeat, fish sauce, spinach, tofu, oregano and garlic. Fill with enough water to cover by about 2 inches. Cover, and cook on High for 45 minutes, or until you smell the aroma and the spinach has cooked down dramatically.
