Cream Of Asparagus Soup with Crabs

Summary

Prep Time	25 mins
Total Time	25 mins
Course	Soup
Cuisine	European
Servings (Default: 4)

Ingredients

Instructions

Peel the asparagus, cut off the woody ends. Cook the sticks with the skins and sections in the simmering poultry stock for 15 minutes. Lift out the asparagus. Pour the stock through a fine sieve and reduce by about a third.
In the meantime, cut off the asparagus tips and mix with the shrimp, olive oil, honey and dill. Season to taste with a splash of lime juice.
Cut the asparagus stalks into large pieces, add the cream, possibly wine (broth for children) and creme fraiche to the stock. Bring to the boil, puree finely with a blender.
Season the soup with salt, pepper, lime juice and sugar. Gradually mix in the butter. Pour the hot soup into deep plates or cups, sprinkle the asparagus and crab mixture on top and serve.

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