Colossal Crab Asparagus Bisque

Total Time:
1 hr 25 min
25 min
1 hr

8 servings

  • For the soup:
  • 2 1/2 quarts chicken stock
  • 2 bay leaves
  • 3 pounds asparagus, cut into 1-inch lengths (tough ends removed and discarded)
  • 8 tablespoons (1 stick) butter
  • 4 white onions, chopped
  • 5 stalks celery, chopped
  • 3 carrots, peeled and chopped
  • 2/3 cup all-purpose flour (approximately, or as needed to create roux)
  • 1 pint heavy cream
  • For the crab souffle:
  • 1 pound colossal crabmeat
  • 4 tablespoons mayonnaise
  • 2 teaspoons freshly chopped thyme leaves
  • Salt and freshly ground black pepper
  • 1 lemon, juiced plus 1 or 2 lemons cut in wedges, for garnish
  • For the soup:
  • Bring stock and bay leaves to a boil in a large pot. Cook asparagus until tender and add to stock pot. Melt butter in a separate saucepan and gently saute onions, celery, and carrots (mirepoix) until tender, then gradually add flour (with a non-reactive utensil such as a wooden spoon), and cook until similar to a roux. Transfer to the pot of stock to thicken soup. Let simmer for 45 minutes. Remove bay leaves from soup. *Blend to a puree with an immersion blender, or in batches in a blender or food processor. Add cream to the soup, and keep warm over low heat.

  • For the crab "souffle," mix crab, mayonnaise, thyme, salt and pepper, and squeeze of fresh lemon juice, trying to avoid breaking up the lumps of crabmeat. Place a scoop of the crabmeat in the center of soup bowl and ladle the asparagus soup around. Garnish with a lemon wedge.

  • *When blending hot liquids: Remove liquid from the heat and allow to cool for at least 5 minutes. Transfer liquid to a blender or food processor and fill it no more than halfway. If using a blender, release one corner of the lid. This prevents the vacuum effect that creates heat explosions. Place a towel over the top of the machine, pulse a few times then process on high speed until smooth.

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