I made this lovely soup as a starter course for our part of a dinner party last nite. I did chg the final presentation, used canned asparagus & made 1 addition out of need. I added the asparagus earlier than stated, pureed the soup after Step 5 & then added cooked rice + 1 cup Icelandic baby shrimp (only because 2 guests were added for dinner at the last min). It was a *huge hit* ~ everyone had at least 2 cup-size servings & 1 of the added guests even had a 3rd! We loved this! Thx for sharing the recipe w/us & our friends who loved it as well. :-)
This soup was outstanding. What a perfect balance of the richness of milk-based soup with the delicate crab, both of them complemented by a touch of acid from the lemon zest, as well as the vibrant freshness of asparagus. This is a real winner, and I think everyone should try it.
My husband was hesitant, but we both thought it was great!!!
Very nice soup. I did not use celery, as we don't care for it, but the soup was rather thick even before adding the asparagus and crab. I added more milk and adjusted the seasonings a bit. I also pureed with the asparagus, but I held back the tips and put them in just at the end. I used 8 oz of flaked crab, which worked quite well. We had one serving, and then for serving two I added about 1 tsp of sherry to each soup bowl, plus just a swirl of cream. That little bit of cream adds to the mouthfeel of the soup