Cream of asparagus soup with crab: a Recipe

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Ingredients

1 bunch asparagus, trimmed and cut into 1/2-inch pieces
2 large shallots
2 teaspoons thyme leaves
2 tablespoons unsalted butter
3 tablespoons white wine
2 cups half and half (I use the low-fat kind)
1/2 - 1 cup chicken or vegetable stock
salt and pepper
4 ounces lump crab (I used the refrigerated kind: probably not the best but hey, I live in Vermont -- not exactly crab country)
Season to taste with salt and pepper and add a few tablespoons of

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