Soup to Sanguine

You can’t leave a serious cook alone in the kitchen for even a minute….

Without supervision, we are  prone to capture  the moment to create something new and delectable to eat. That is what I did just now. I “invented” a recipe for potage du asperge et crabe (soup made from asparagus ends and crab claws) AND sorbet sanguine (blood orange sorbet). All I need now is someone to consume the bounty of my beneficence.

NOTE: Neither the soup nor the sorbet will yield as red as the photos.

Soup - Asparagus & Crab

SOUP  Asparagus & Crab (serves 6)


¼ cup oil (olive)
4 cups asparagus (ends chopped in 1” pieces)
8 cups water
1 cup sour cream (or plain yoghurt)
2  handfuls crab claws (frozen)


1 tbs garlic (crushed)
2 tbs chicken bouillon
1 tbs herbes de Provence
1 tsp pepper (crushed red)


USE a small soup pot
SAUTE asparagus ends in olive oil until well coated
ADD water
COOK until asparagus ends are tender (about 30 minutes)
ADD seasoning
ADD sour cream and tomatoes
ADD crab
MIX well
COVER & COOK on low heat until crab is done

DESSERT Sanguine Sorbet

Ice cream - Sanguine Sorbet

Sanguine Sorbet (makes 4 cups)


4x blood oranges (peeled and segmented)
1 cup sugar (white)
2 cups orange juice (with pulp)


COOK blood oranges in a pot (with sugar and orange juice) until mushy
STRAIN mixture into a freezer container
FREEZE overnight
PROCESS frozen mixture in ice cream maker


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