| Pour the chicken stock into a pot and bring to a
gently goil over medium heat. Reduce the heat to medium-low, add the
crabmeat and asparagus, and season to taste with salt and pepper. Partially
cover and simmer until the crabmeat and asparagus are heated through
and flavor the stock further, about 15 minutes.
Slowly, in a steady stream, pour the egg whites into the soup, stir
a few times, and let simmer until cooked, about 1 minute. Mix the
cornstarch with 2 tablespoons cold water and stir into the soup. Continue
simmering until the soup thickens, about 1 minute more. Divide among
4 to 6 soup bowls and garnish with cilantro.
|
