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1
Slice the asparagus tips (about 1- 1 1/2 inches) off the spears and reserve. Slice the asparagus spears into thin slices.
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2
In a large soup pot, combine all the ingredients except the crab and the asparagus. Add 1 tsp salt and 1 tsp pepper.
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3
Bring to a simmer, then let the vegetables soften and the flavors meld for about 10 minutes. DO NOT allow the liquid to boil at this time.
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4
Make the roux: add the butter to a sautee pan under medium heat; when the butter has melted, add the flour, mix until the flour has cooked but retains a light color (about 5-7 minutes).
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5
NOTE: any extra roux can be frozen and used at a later time.
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6
Puree the liquid and vegetables, preferably using an immersion blender. If you must use a stand blender (or food processor), put in small batches (no more than 1/3-1/2 the volume of the blender container), so you don't send hot liquid all around and burn yourself.
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7
Strain through a chinois (china cap) or through cheesecloth.
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8
Return the liquid to the soup pot, bring to a boil, and thicken with the roux. Turn the heat down so the liquid simmers but does not boil. Adjust seasonging (salt and pepper) as needed.
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9
Add the crab and heat for 20-30 minutes.
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10
Add the asparagus slices (but NOT the tips) to the soup, allow to simmer for about 10 minutes. Adjust seasoning (salt and pepper) as needed.
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11
Plate into individual soup bowls, garnish with asparagus tips. Serve hot.
