Asparagus+Crab+Soup

From Le Bec Fin's

4 lbs of asparagus 2 medium onions peeled and chopped 2 ribs of celery 2 cloves of garlic 4 tablespoons of butter 1 quart of Chicken Broth 1 cup of heavy cream Salt and pepper Garnish Parsley with stems removed ½ pound of crab meat Reserve asparagus tops

Cut the tips off (top one inch) of the asparagus and set aside for garnish. Trim off and discard the asparagus bottoms – anything not green will be tough. Cut the remaining part of the stalks into one-inch lengths and set aside. In a medium stockpot, lightly sauté the onions, celery and garlic in butter cooking until translucent. Add the cut up asparagus stalks and the chicken stock and bring to a boil. Simmer for 30 minutes, then puree in a blender and strain thru a food mill. or fine sieve. (be sure to force all the liquid through or the asparagus flavor will be lost). Stir in the cream, season with salt and pepper to taste and return to a boil. Prepare the garnish. Prepare the garnish while the stock is simmering. Bring a small saucepan of water to a boil. Add the reserve asparagus tips and return to a boil. Cook just until the asparagus tips turn brilliant green. Remove the as asparagus tips with a skimmer and set aside the cooking liquid. Refresh the tips under cold running water to set the color. Add the parsley to the cooking to the cooking liquid and return to a boil. Simmer for 5 minutes. Drain the water and refresh the parsley under cold water to set the color. Puree the parsley leaves., adding just enough cold water to blend then add to the soup. (this green chlorophyll brightens the color of the soup).Place one ladleful of soup in a small pan and bring to a boil. Add the crabmeat and the asparagus tips and heat together for one minute. Ladle the remaining soup into hot soup plates then divide the crabmeat asparagus mixture evenly among the portions. Serve immediately.