For 4 persons
1L of chicken broth
100g crab (cooked, without plate (armature), in pieces)
1 tablespoon potato starch
2 egg whites
150 g white asparagus
A pinch of pepper, salt and sugar
½ tablespoon fish sauce
For garnish
Coriander
1 small bunch of spring onions
The flavor of asparagus is perfectly highlighted in this soup
1. Clean the asparagus. Peel the white asparagus from the tip to the base and cut the end. Cook the asparagus for 5-7 minutes in a little salted water. Cut the asparagus into small pieces.
2. Bring the broth to boil, add the crab and asparagus and cook over low heat. Mix the potato starch in cold water, and mix through the soup.
3. Lightly beat egg whites and mix – poor small quantities into the soup, turning constantly. Add fish sauce, pepper, salt and a pinch of sugar. Serve.
4. Chop the spring onions and coriander and present on the table in separate bowls
