Crab and Asparagus Soup

6 oz Crab meat
18 Spears white asparagus; peeled
2 Eggs; beaten
6 Sprigs cilantro
6 c Chicken broth; canned
2 Green onions
2 sl Fresh ginger root
1 tb Chicken bouillon granules
Salt

Cut onions into 1-inch lengths, include part of the green tops. Cut 2 (1/4-inch thick) slices from a finger of gingerroot.

Bring broth, onions, ginger root, and bouillon to a rapid boil. Reduce heat, cover, simmer 1 hour. Strain broth. Remove and fat. Note - to make broth from scratch, use chicken carcass or bones The base broth should be very clear, skimmed of fat and strained of seasoning matters.

Add crab to broth. Cut asparagus spears into thirds; add to broth. Simmer gently, uncovered, 10 minutes. Beat eggs in a small bowl. Slowly pour eggs into soup, stirring gently but constantly to stream egg threads. Makes 6 1-cup servings. Garnish with cilantro sprig.

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