Asparagus Crab Bisque

with Asiago cheese and fresh dill

This soup happened by accident. I was looking for some green beans in my freezer and pulled out a package that looked like green beans, but as I thawed it, I realized that it wasn’t green beans, it was asparagus!

Now, don’t get me wrong, I totally LOVE asparagus, but I don’t like frozen asparagus at all. The texture is just too soft when frozen. So I was in a bit of a quandary as to what to do with this asparagus where I wouldn’t mind the texture.

Well, the answer was, of course, soup! I started out with a simple creamy asparagus soup, and then thought to look whether I had any cans of crab meat in my cupboard, and was so pleased when I discovered that there was indeed one there. Yes, asparagus and crab are a fine match, and the fresh dill is a lovely seasoning with both.

If you want this soup gluten free, use gluten free bread or skip the bread altogether. The bread helps thicken the soup, but it will taste lovely either way.

Asparagus Crab Bisque

★★★★★ 5 from 1 reviews

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Yield: About 5 cups of soup 1x

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Ingredients

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• 1/2 Tablespoon olive oil
• 1 onion, peeled and chopped
• 2 – 3 cloves garlic, peeled and chopped
• 1 – 2 stalks celery, chopped
• 1/4 cup white wine
• 1 cup chicken or seafood broth
• 1 cup water
• 2 Tablespoons fish sauce
• 1 bay leaf
• 8 oz. cooked asparagus
• 2 – 4 oz. Greek cream cheese (or Neufchatel), cold
• 1/2 cup low fat milk, cold
• 1/2 slice whole wheat bread, toasted and broken into chunks
• 1/3 cup shredded Asiago or Parmesan cheese
• 1 6-oz. can crabmeat, drained
• a bit of fresh dill, snipped

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Instructions

1. In a medium saucepan over medium heat, heat the olive oil, then add the onion, garlic and celery and saute until all is nice and tender and soft. Stir in the wine and continue to cook until the wine is dissipated.
2. Stir in the broth, water and fish sauce. Add the bay leaf, bring to a simmer and cook for 10 – 15 minutes.
3. Pour the broth into a blender cup along with the asparagus, Greek cream cheese, milk, bread and cheese. Add more or less cream cheese, according to the creaminess desired. Blend until smooth.
4. Pour the soup back into the pan and stir in the cheese, crabmeat, and dill. Taste and adjust seasonings as desired.

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Notes

For a more decadent soup, use half and half or cream in place of the milk.

RECIPE SOURCE: http://www.sumptuousspoonfuls.com/

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This recipe was shared at Foodie Friends Friday, Foodie FriDIY, Gluten Free Friday, Sunday’s Simple Supper, Pretty Pintastic Party and Hearth & Soul Bloghop.