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Creme Dargenteuil Au Crabe

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Ingredients

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	3 lbs fresh asparagus (trimmed of woody ends & cut in 1-in pieces)
	2 tablespoons butter
	6 cups chicken stock
	2 tablespoons cornstarch
	1/2 cup whipping cream
	salt & freshly ground black pepper (to taste)
	8 ounces white crab meat

Nutritional information

421.6

Calories

201 g

Calories From Fat

22.4 g

Total Fat

11.9 g

Saturated Fat

96.8 mg

Cholesterol

1181 mg

Sodium

30.4 g

Carbs

7.2 g

Dietary Fiber

12.1 g

Sugars

28.2 g

Protein

532g

Serving Size

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Creme Dargenteuil Au Crabe

Name: Creme Dargenteuil Au Crabe
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 4-6
Cuisine: American
Ingredients: : 3; : 2; : 6; : 2; : 1/2; : 8

Features:

Cuisine:

American

The asparagus and the blue crab finally meet, in this lively, fresh, but as smooth as a ice rink, delectable soup. It really, truly cannot get easier then this, and a joy to prepare as the sounds of slurping rafts from the empty soup bowls in the dining room. I followed this exactly, except used hand-picked crab meat (right from the shell - $ dollar crabs on Wednesday!) so I guess-ti-mated to approximately 7-9 ozs. when all was said and done. I think the serving size was right on, because some of us (Dennis!) had *two* bowls-ful. Needless to say, you can't go wrong with asparagus/crab/cream anything, but most especially~this recipe. Made in the 2009 ~ April.

55 min
Serves 4
Easy

Ingredients

Directions

Creme D’argenteuil Au Crabe (Asparagus Soup W/Crab — France), I know there are already many variations on the asparagus soup theme here on RZ, but every yr at this time, I think of Andi of LMF, her abundance of fresh asparagus, her love of Maryland crab & Sat Lunch at the Farm This recipe found in *The Best Ever French Cooking Course* cookbook by Carole Clements & Elizabeth Wolf-Cohen met my goal in all ways Per the intro, The word *Argenteuil* in any French recipe almost always indicates asparagus, being the town in north-central France famed for this superb seasonal delicacy *Enjoy* !, The asparagus and the blue crab finally meet, in this lively, fresh, but as smooth as a ice rink, delectable soup It really, truly cannot get easier then this, and a joy to prepare as the sounds of slurping rafts from the empty soup bowls in the dining room I followed this exactly, except used hand-picked crab meat (right from the shell – $ dollar crabs on Wednesday!) so I guess-ti-mated to approximately 7-9 ozs when all was said and done I think the serving size was right on, because some of us (Dennis!) had *two* bowls-ful Needless to say, you can’t go wrong with asparagus/crab/cream anything, but most especially~this recipe Made in the 2009 ~ April

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Steps

1 Done	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.
2 Done	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.
3 Done	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.
4 Done	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.
5 Done	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.