Asparagus-Crab Soup

Recipe Ingredients

2 tablespoons	30ml	Butter
4 cups	948ml	Sliced asparagus
1/2 cup	31g / 1.1oz	Chopped onion
2 tablespoons	30ml	Flour
1		Chicken stock
1 cup	237ml	Cream
		Salt - to taste
		Freshly-ground black pepper - to taste
12 oz	340g	Crabmeat
2 tablespoons	30ml	Chopped dill
		Dill sprigs - for garnish

Recipe Instructions

Melt the butter in a soup pot. Add the asparagus and onion, and cook until tender, about 5 minutes. Dust the vegetables with the flour, stir and cook for 3 minutes. Add the stock, bring to a boil, reduce the heat and simmer for 25 minutes.

Cool slightly and blend until smooth. Strain through a large-holed china cap. Add the cream and season. Chill for 2 hours. Season to taste and add the crabmeat.

Source:
ESSENCE OF EMERIL with Emeril Lagasse - From the TV FOOD NETWORK - (Show # EE-2182 broadcast 04-07-1998) - Downloaded from their Web-Site - http://www.foodtv.com

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