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1
Cut 16 tips from the tops of the asparagus and reserve for garnish.
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2
Cut the remaining asparagus into 1/2-inch pieces.
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3
In a medium sized, heavy pot, melt the butter over medium-high heat.
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4
Add the onions and cook until soft, about 4 minutes.
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5
Add the garlic and cook, stirring, for 30 seconds.
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6
Add the asparagus, salt, and pepper, and cook, stirring, for 3 minutes.
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7
Add the chicken stock and white wine and bring to a boil.
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8
Reduce the heat and simmer until the asparagus are very tender, about 25 minutes.
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9
Meanwhile, bring a small pot of salted water to a boil.
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10
Add the asparagus tips and blanch until just tender, about 2 minutes.
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11
Drain and refresh in an ice bath.
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12
Add the cream to the soup and bring to a simmer and cook for 5 minutes.
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13
Transfer the soup in batches to a blender and process on high speed until very smooth.
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14
Remove from the heat and ladle into 4 large soup bowls.
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15
Swirl the Red Pepper Sauce in a decorative pattern over the soup in each bowl.
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16
Spoon 1 tablespoon of crabmeat into the center and arrange the blanched tips around the crabmeat.
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17
Serve immediately.
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18
Pair with: Brancott Reserve Sauvignon Blanc
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19
Roast the peppers by placing them on an open gas flame, turning them frequently with tongs until all sides are charred black, about 7 to 10 minutes.
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20
(Alternately, the peppers can be roasted under a broiler, or on top of a gas or charcoal grill.)
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21
Place the blackened peppers in a plastic or paper bag, and let rest until cool enough to handle, about 15 minutes.
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22
Peel the peppers, remove the seeds and stems and roughly chop.
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23
Combine the peppers, shallots, cilantro, basil, garlic, crushed red pepper, vinegar, salt, and pepper in the bowl of food processor or blender, and process for 20 seconds.
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24
With the machine running, add the oil through the feed tube in a steady stream and process until thick and smooth.
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25
Drizzle into the Asparagus Soup, and transfer any remaining into an airtight container and store in the refrigerator for up to 1 week.
