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Crab and Asparagus Soup

6 oz Can Crabmeat
18 Spears, Canned, Peeled Small White Asparagus
2 Eggs, Beaten
6 Cilantro Sprigs

Prepare Oriental Chicken Broth. Place in a 3-quart saucepan. Drain crabmeat. Place in a sieve; rinse. Add to broth. Cut asparagus spears into thirds; there will be about 1 cup. Add asparagus to broth. Simmer gently, uncovered, 10 minutes. Beat eggs in a small bowl. Slowly pour eggs into soup, stirring constantly to form egg threads. Spoon into soup bowls. Top each serving with a cilantro sprig.

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