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Chilled Asparagus Bisque with Crabmeat




Source of Recipe


iVillage.com


List of Ingredients




2 # fresh Asparagus
2 C Clam Juice
½ # fresh jumbo Lump Crabmeat


Recipe



1. Wash asparagus. Snap off woody bottoms of stems. Cut into 1-inch lengths.
2. In medium-large nonreactive pot, put clam juice, 2 cups water, and any juice from crabmeat. Bring to a boil and add asparagus. Lower heat and simmer about 10 minutes, until tender. Do not overcook, or asparagus will turn an unpleasant gray-green color.
3. Transfer contents in several batches to blender. Puree until very smooth. This will takes several minutes. Add salt and freshly ground white pepper to taste. Chill for 2 hours, or until very cold.
4. To serve, pour into chilled soup cups or flat soup plates and top with crabmeat.
Servings: 6

Based on individual serving.
Calories: 70
Total Fat: 2 g
Carbohydrates: 3 g
Protein: 11 g