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Asparagus Crab Soup
2 tb Butter
4 c Sliced asparagus
1/2 c Chopped onion
2 tb Flour
1 qt Chicken stock
1 c Cream
Salt; to taste
Freshly-ground black pepper; to taste
12 oz Crabmeat
2 tb Chopped dill
Dill sprigs; for garnish
Melt the butter in a soup pot. Add the asparagus and onion, and cook
until tender, about 5 minutes. Dust the vegetables with the flour,
stir and cook for 3 minutes. Add the stock, bring to a boil, reduce
the heat and simmer for 25 minutes. Cool slightly and blend until
smooth. Strain through a large-holed china cap. Add the cream and
season. Chill for 2 hours. Season to taste and add the crabmeat. This
recipe yields 4 eight-ounce portions.
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