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Asparagus Soup with Crab Meat
2 pounds asparagus, ends peeled
3 large Idaho potatoes, peeled
1 cup heavy cream
3/4 to 1 cup of Dungeness crab meat or crab meat of choice
Salt and pepper to taste
Place asparagus and potatoes in heavy stockpot, cover with water and simmer until potatoes are cooked, about 15 or 20 minutes. Puree vegetables, including liquid, in food processor or blender. Strain by pushing through a wire strainer with a spoon. Place over low heat and add heavy cream. Stir well. Simmer until hot. Season with salt and pepper to taste. Place in bowls and garnish with 2 tablespoons of crab meat per bowl.
Serves 6 to 8.
Mike Fichtel, sous chef, The Steelhead Grill.
Thursday, April 05, 2001
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