Cream of Asparagus Soup

by Raimund Stieger

Ingredients:
1)   1 lb Asparagus
2)   1 quart Chicken Broth
3)   1/2 teaspoon Salt
4)   freshly ground Pepper to taste
5)   1/2 cup of Heavy Cream
6)   2 oz. Butter
7)   1 tablespoon Flour
8)   6 oz. Crabmeat (fresh or canned)
9)    fresh Parsley

Preparation:
1)   Rinse asparagus, peel and trim bottoms, cut in 1 inch pieces.
2)   Sauté in butter for 3-4 minutes.
3)   Add flour.
4)   Add chicken broth, salt and pepper and cook until very tender, about 8-10 minutes.
5)   Blend in saucepan with hand held blender until smooth.
6)   Add heavy cream and blend until combined
7)   Serve with pieces of crabmeat and garnish with parsley flakes.