This allows the flavors to deepen throughout the afternoon so it is far more exciting on the palate by dinner time. When I made this the other week, I added some fresh crab for extra protein and a nice contrast in flavor. It was absolutely delicious, although my daughter pushed hers to the side because she is wary of “green stuff”. I am sure she will come around eventually!
Ingredients:
- 1 pound fresh asparagus, trimmed and cut into 1-inch pieces
- 1 medium yellow onion, roughly chopped
- 1 tablespoon unsalted butter
- 3 cups low-sodium chicken broth
- 2 teaspoons heavy cream
- freshly cracked black pepper
- 1 cup fresh crab meat, picked through
Preparation:
1. Melt the butter in a large saucepan over medium heat. Add the roughly chopped onion and saute until soft and translucent. About 5 minutes. Then, add the cut asparagus and saute for an additional 5 minutes, or until the asparagus begins to soften.
2. Pour in the chicken stock, salt and pepper and bring it to a simmer, then cover the pot and allow it to cook for about 20 minutes, until the asparagus is very tender. Then, use a hand blender, or ladle the soup into a blender, and puree the mixture until it is completely smooth.
3. Ladle the soup into serving bowls and add the crab meat into the middle. Then drizzle 1 teaspoon of cream into the soup, if desired, and serve.
