A favorite year round soup here! 16 ounces Fresh Thin Asparagus (cut 2″ off the ends and save the ends for another use-just freeze them), 1-1/2 cups low sodium Vegetable Stock, 1/2 cup light cream, black pepper, 1/2 cup Fresh Lump Crab Meat for topping. In a food processor (can use a blender) pulse asparagus several times (I usually cut each spear in thirds and add to the processor), add cream and run one minute on high. Transfer to a lidded soup pot, add vegetable stock and stir well, add black pepper, stir and cover with the lid on low heat. Cook 15 minutes, stir during cooking time.
Garnish with Fresh Lump Crab Meat. Makes 4 servings. Just delicious!
Cheryl “Cheffie Cooks” Wiser.
The Wiser Cook.