Creme D'argenteuil Au Crabe (asparagus Soup W/crab -- France)

Total Time: 35 mins Preparation Time: 5 mins Cook Time: 30 mins

Ingredients

• 3 lbs fresh asparagus (trimmed of woody ends & cut in 1-in pieces)
• 2 tablespoons butter
• 6 cups chicken stock
• 2 tablespoons cornstarch
• 1/2 cup whipping cream
• salt & freshly ground black pepper (to taste)
• 8 ounces crab meat

Recipe

• 1 melt butter in a saucepan over med-high heat. add asparagus & cook 5-6 min, stirring freq till the asparagus is bright green but not browned.
• 2 add stock & bring to a boil over high heat, skimming off any foam that rises to the surface. simmer over med-heat for 2-4 min till the asparagus is tender, but crisp.
• 3 reserve 16-18 asparagus tips for garnishing. season to taste w/salt & pepper, cover & continue cooking for about 15-20 min till asparagus is very tender.
• 4 puree the soup using a blender food proc or "magic bullet". return soup to the saucepan & bring to a boil over med-high heat. blend cornstarch w/2-3 tbsp cold water & whisk into the boliing soup to thicken. then gradually stir in the cream, adjust seasonings to taste & serve immediately as below.
• 5 *to serve* ~ ladle soup into bowls & top w/2 oz crab meat + a few of the reserved asparagus tips. ~~ the # of servings or serving size was not given, so i estimated 4 bowl size servings or 6 cup size servings.