Ingredients

Scale

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

Instructions

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.
Stir in the broth, water and fish sauce. Add the bay leaf, bring to a simmer and cook for 10 – 15 minutes.
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.
Pour the soup back into the pan and stir in the cheese, crabmeat, and dill. Taste and adjust seasonings as desired.

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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