Creme D'argenteuil Au Crabe (Asparagus Soup W/Crab -- France)

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   ["Melt butter in a saucepan over med-high heat.", "Add asparagus & cook 5-6 min, stirring freq till the asparagus is bright green but not browned.", "Add stock & bring to a boil over high heat, skimming off any foam that rises to the surface.", "Simmer over med-heat for 2-4 min till the asparagus is tender, but crisp.", "Reserve 16-18 asparagus tips for garnishing.", "Season to taste w/salt & pepper, cover & continue cooking for about 15-20 min till asparagus is very tender.", "Puree the soup using a blender food proc or ""magic bullet"".", "Return soup to the saucepan & bring to a boil over med-high heat.", "Blend cornstarch w/2-3 tbsp cold water & whisk into the boliing soup to thicken.", "Then gradually stir in the cream, adjust seasonings to taste & serve immediately as below.", "*To Serve* ~ Ladle soup into bowls & top w/2 oz crab meat + a few of the reserved asparagus tips.", "~~ The # of servings or serving size was not given, so I estimated 4 bowl size servings or 6 cup size servings."]

* Per serving · 4 servings · Values may vary.

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