Creme D'argenteuil Au Crabe (Asparagus Soup W/Crab -- France)

Recipe by twissis
READY IN: 35mins


  • 3
    lbs fresh asparagus (trimmed of woody ends & cut in 1-in pieces)
  • 2
    tablespoons butter
  • 6
    cups chicken stock
  • 2
    tablespoons cornstarch
  • 12
    cup whipping cream
  • salt & freshly ground black pepper (to taste)


  • Melt butter in a saucepan over med-high heat. Add asparagus & cook 5-6 min, stirring freq till the asparagus is bright green but not browned.
  • Add stock & bring to a boil over high heat, skimming off any foam that rises to the surface. Simmer over med-heat for 2-4 min till the asparagus is tender, but crisp.
  • Reserve 16-18 asparagus tips for garnishing. Season to taste w/salt & pepper, cover & continue cooking for about 15-20 min till asparagus is very tender.
  • Puree the soup using a blender food proc or "magic bullet". Return soup to the saucepan & bring to a boil over med-high heat. Blend cornstarch w/2-3 tbsp cold water & whisk into the boliing soup to thicken. Then gradually stir in the cream, adjust seasonings to taste & serve immediately as below.
  • *To Serve* ~ Ladle soup into bowls & top w/2 oz crab meat + a few of the reserved asparagus tips. ~~ The # of servings or serving size was not given, so I estimated 4 bowl size servings or 6 cup size servings.