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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Irish >> Irish

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Slice the asparagus tips (about 1- 1 1/2 inches) off the spears and reserve. Slice the asparagus spears into thin slices. | 2. In a large soup pot, combine all the ingredients except the crab and the asparagus. Add 1 tsp salt and 1 tsp pepper. | 3. Bring to a simmer, then let the vegetables soften and the flavors meld for about 10 minutes. DO NOT allow the liquid to boil at this time. | 4. Make the roux: add the butter to a sautee pan under medium heat; when the butter has melted, add the flour, mix until the flour has cooked but retains a light color (about 5-7 minutes). | 5. NOTE: any extra roux can be frozen and used at a later time. | 6. Puree the liquid and vegetables, preferably using an immersion blender. If you must use a stand blender (or food processor), put in small batches (no more than 1/3-1/2 the volume of the blender container), so you don't send hot liquid all around and burn yourself. | 7. Strain through a chinois (china cap) or through cheesecloth. | 8. Return the liquid to the soup pot, bring to a boil, and thicken with the roux. Turn the heat down so the liquid simmers but does not boil. Adjust seasonging (salt and pepper) as needed. | 9. Add the crab and heat for 20-30 minutes. | 10. Add the asparagus slices (but NOT the tips) to the soup, allow to simmer for about 10 minutes. Adjust seasoning (salt and pepper) as needed. | 11. Plate into individual soup bowls, garnish with asparagus tips. Serve hot. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
asparagus	2 1/2			226.7965	43.9985	24.9476	1.3608
heavy cream	1	quart		-	-	-	-
onion	1			64.0	14.944	1.76	0.16
celery	1/4	bunch		-	-	-	-
carrot	1/2			26.24	6.1312	0.5952	0.1536
onion powder	3/4	tablespoon		17.6468	4.0945	0.5387	0.0538
bay seasoning	1/4	tablespoon	old	-	-	-	-
tarragon	3/4	tablespoon		2.655	0.452	0.2049	0.0652
tarragon	1 1/2	1/2		2.655	0.452	0.2049	0.0652
water	1/2	gallon		0.0	0.0	0.0	0.0
salt	2	teaspoons		-	-	-	-
white pepper	2	teaspoons		14.208	3.2933	0.4992	0.1018
butter	1/2	lb	unsalted	1292.7629	59.3991	40.3932	108.8642
flour	1/2			289.14	63.3027	4.7005	1.1218
crabmeat	3/4	lb		329.8007	0.0	65.7901	5.236000000000001

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.