Asparagus, Crab & Tarragon Bisque Shanachie

Total Time: 1 hr 10 mins Preparation Time: 25 mins Cook Time: 45 mins

Ingredients

• Servings: 12
• 2 1/2 lbs fresh asparagus
• 1 quart heavy cream
• 1 onion, medium dice
• 1/4 bunch celery, medium dice
• 1/2 carrot, medium dice
• 3/4 tablespoon onion powder
• 1/4 tablespoon old bay seasoning
• 3/4 tablespoon dry tarragon
• 1 1/2 sprigs fresh tarragon
• 1/2 gallon water
• 2 teaspoons salt (to taste)
• 2 teaspoons pepper (to taste)
• 1/2 lb unsalted butter
• 1/2 lb flour
• 3/4 lb crabmeat

Recipe

• 1 slice the asparagus tips (about 1- 1 1/2 inches) off the spears and reserve. slice the asparagus spears into thin slices.
• 2 in a large soup pot, combine all the ingredients except the crab and the asparagus. add 1 tsp salt and 1 tsp pepper.
• 3 bring to a simmer, then let the vegetables soften and the flavors meld for about 10 minutes. do not allow the liquid to boil at this time.
• 4 make the roux: add the butter to a sautee pan under medium heat; when the butter has melted, add the flour, mix until the flour has cooked but retains a light color (about 5-7 minutes).
• 5 note: any extra roux can be frozen and used at a later time.
• 6 puree the liquid and vegetables, preferably using an immersion blender. if you must use a stand blender (or food processor), put in small batches (no more than 1/3-1/2 the volume of the blender container), so you don't send hot liquid all around and burn yourself.
• 7 strain through a chinois (china cap) or through cheesecloth.
• 8 return the liquid to the soup pot, bring to a boil, and thicken with the roux. turn the heat down so the liquid simmers but does not boil. adjust seasonging (salt and pepper) as needed.
• 9 add the crab and heat for 20-30 minutes.
• 10 add the asparagus slices (but not the tips) to the soup, allow to simmer for about 10 minutes. adjust seasoning (salt and pepper) as needed.
• 11 plate into individual soup bowls, garnish with asparagus tips. serve hot.