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Asparagus Crab Soup Recipe

by Global Cookbook

Ingredients

2 Tbsp. Butter 4 c. Sliced asparagus 1/2 c. Minced onion 2 Tbsp. Flour

1 quart Chicken stock 1 c. Cream Salt to taste Freshly-grnd black pepper to taste 12 ounce Crabmeat 2 Tbsp. Minced dill Dill sprigs for garnish

Directions

1. Heat the butter in a soup pot. Add in the asparagus and onion, and cook till tender, about 5 min. Dust the vegetables with the flour, stir and cook for 3 min. Add in the stock, bring to a boil, reduce the heat and simmer for 25 min. Cold slightly and blend till smooth. Strain through a large-holed china cap. Add in the cream and season. Refrigeratefor 2 hrs. Season to taste and add in the crabmeat.
2. This recipe yields 4 eight-oz portions.

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