Asparagus Crab Vichyssoise

By corlear

Chef’s Note: Take the steam out of hot weather by serving tins easy-to-make, refreshing first course topped with jumbo lump blue crab.

Chef’s Tips: Always read a recipe completely before making it. For example, if some of the ingredients will be put into a blender or food processor, you can generally cut or chop the food into larger size pieces.

When removing blanched vegetables from boiling water, put them into a bowl of ice water to stop any further cooking — this is often referred to as “shocking.” However, don’t shock root vegetables because they tend to absorb water — just drain.

Instead of making homemade fish stock, substitute frozen fish stock, which is available at some grocery stores.

Ingredients

• 2 bunches large asparagus (about 2 pounds)
• 2 tablespoons vegetable oil
• 3/4 cup coarsely chopped onion
• 1 1/2 cups coarsely chopped leeks
• 1 tablespoon minced garlic
• 6 cups crab stock, fish stock, or water
• 1 ½ cups coarsely chopped potatoes
• 1/4 teaspoon liquid crab boil seasoning
• 1 cup packed spinach, cleaned, stemmed and patted or spun dry
• 2 teaspoons salt
• 1 teaspoon black pepper
• 1 pound jumbo lump crabmeat, cleaned and picked over
• Plain yogurt as desired

Preparation

Step 1

Cut 30 asparagus tips, about 1 1/2 inches long, from stalks to use for garnish; reserve. Dice remainder of stalks into 1/2-inch pieces to be used for soup; reserve.

In a large saucepan of boiling watet; quickly cook asparagus tips until just tender-crisp. Immediately drain tips and immerse in a large bowl filled with ice water. When tips are completely chilled, remove from water and drain on paper towels; reserve in refrigerator.

Heat oil in a large saucepan over medium heat; add onion and leeks. Sweat onion until it starts to turn transparent. Add garlic and cook 1 minute.

Add stock, reserved diced asparagus, potatoes and crab boil seasoning. Bring to a boil and simmer 15 minutes, or until potatoes are tender. Cool.

In batches, place vegetables in blender and add spinach a little at a time. Purée, then strain into a large storage container. Season with salt and pepper; cover and refrigerate until soup is completely chilled, about 3 to 4 hours.

Once chilled, check soup again for seasoning, adjusting if necessary. Ladle into chilled soup bowls. Garnish each serving with reserved asparagus tips and a heaping tablespoon of crabmeat and yogurt in the center.