ASPARAGUS SOUP WITH LUMP CRABMEAT

Asparagus Soup with Lump Crabmeat image

Provided by @MakeItYours

Number Of Ingredients 16

2 asparagus spears, sliced into thin ribbons (for garnish)
2 tablespoons unsalted butter
3 large shallots, chopped (about 1 cup)
1 leek, white part only, chopped
3 cloves garlic, minced
2 1/2 pounds fresh, trimmed asparagus, cut into 1 inch pieces
6 cups chicken stock
1 cup high quality white wine
2 teaspoons salt
1 teaspoon black pepper
2 tablespoons chopped fresh dill
6 large basil leaves
1/2 cup half and half
2 tablespoons fresh lemon juice
6 ounces lump crabmeat
Sprigs of fresh dill and basil leaves (for garnish)

Steps:

1. Prepare asparagus ribbons by laying spears on cutting board and running vegetable peeler along the spears.
2. Melt butter in a large soup pot over medium heat.
3. Add shallots, leek, and garlic and saute for 3-4 minutes.
4. Add asparagus, chicken stock, wine, salt, and pepper to the pot. Simmer for 15 minutes or until asparagus is tender.
5. Remove pot from heat. Add chopped dill and basil leaves and in batches, puree soup in a blender or food processor. Return soup to pot and add half and half. Move pot back to cook top, add salt an pepper as needed, and heat through.
6. Remove from heat. Add lemon juice and serve immediately. Garnish each bowl with crabmeat, fresh dill sprig, basil leaves, and asparagus ribbons.