Asparagus Soup With Red Pepper Sauce And Lump Crabmeat

Recipe Ingredients

2 1/4 lbs	1021g / 36oz	Fresh thin asparagus - tough ends discarded
2 tablespoons	30ml	Unsalted butter
1 cup	62g / 2.2oz	Chopped yellow onion
1 1/2 teaspoons	7.5ml	Minced garlic
1/2 teaspoon	2.5ml	Salt
1/4 teaspoon	1.3ml	Freshly-ground white pepper
4 cups	948ml	Chicken stock or vegetable stock
1/2 cup	118ml	Dry white wine
3/4 cup	177ml	Heavy cream
		Red Pepper Sauce II - (see recipe)
1/4 lb	113g / 4oz	Lump crabmeat - for garnish

Recipe Instructions

Cut 16 tips from the tops of the asparagus and reserve for garnish. Cut the remaining asparagus into 1/2-inch pieces.

In a medium-sized, heavy pot, melt the butter over medium-high heat. Add the onions and cook until soft, about 4 minutes. Add the garlic and cook, stirring, for 30 seconds. Add the asparagus, salt, and pepper, and cook, stirring, for 3 minutes. Add the chicken stock and white wine and bring to a boil. Reduce the heat and simmer until the asparagus are very tender, about 25 minutes.

Meanwhile, bring a small pot of salted water to a boil. Add the asparagus tips and blanch until just tender, about 2 minutes. Drain and refresh in an ice bath. Add the cream to the soup and bring to a simmer and cook for 5 minutes.

Transfer the soup in batches to a blender and process on high speed until very smooth. Remove from the heat and ladle into 4 large soup bowls. Swirl the Red Pepper Sauce in a decorative pattern over the soup in each bowl. Spoon 1 tablespoon of crabmeat into the center and arrange the blanched tips around the crabmeat. Serve immediately.

Source:
"EMERIL LIVE with Emeril Lagasse - (Show # EM-1E77) - from the TV FOOD NETWORK"

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