Crab & Asparagus Soup - Fox 28: South Bend, Elkhart IN News, Weather, Sports

Serves approx. 8-10pp

1 quart chopped asparagus

1 ½ quart chicken stock

1-pint heavy cream

4 oz picked crabmeat

1 small onion

1 tsp chopped garlic

2 oz olive oil

2 oz flour

S+P to taste

4 oz shredded Swiss cheese

Instructions

Start by slicing the asparagus into thin strips leaving the tips to use for garnish in the soup.  Then dice onion and heat pot and add oil and sauté onion, garlic, and asparagus.  When all are sautéed then add flour to make a roux then add chicken stock and bring to a boil and reduce to a simmer and cook until all is very tender.  Then puree all with emulsion blender or blender adding Swiss cheese gradually and return to pot and add crab and heavy cream.  Then sauté tips in sauté pan and put into soup bring up to a boil and reduce heat and season to taste.