Ingredients
2 Tbsp olive oil
1 medium onion, diced
2 stalks celery, diced
2 carrots, diced
3 cloves garlic, minced
1 potato, chopped
1 lb/bunch asparagus, chopped (but save the pretty heads for a garnish)
1/2 tsp dried thyme
10 cups chicken/vegetable stock
1 cup whipping cream
juice from 1/2 lemon
lump crab meat (claw meat seems to have the least bits of shell)
Directions
Sauté onions, celery, carrots, garlic, potato until soft. Add the chopped asparagus (its a little bit fussier of a vegetable), thyme, and stock. Simmer for ~20 minutes. Puree in blender/with immersion blender. Pour back in pan, stir in the lemon juice and cream. Serve topped with crab and steamed asparagus tops (also delicious toppings: toasted sliced almonds, shaved parmesan, smoked paprika, or a couple extra drops of cream... just to look fancy)
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