Cold Cream of Asparagus with Crab

Ingredients:

• 2 pounds fresh asparagus, trimmed and cut into 1-inch pieces
• 4 cups chicken broth
• 3/4 cup heavy cream
• 1/4 cup sour cream
• 1/4 cup chopped fresh chives
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 12 ounces lump crabmeat, drained and picked through for shells

Instructions:

1. In a large pot, bring the asparagus and chicken broth to a boil over medium-high heat.
2. Reduce the heat to medium-low and simmer until the asparagus is tender, about 10 minutes.
3. Using an immersion blender, puree the soup until smooth.
4. Stir in the heavy cream, sour cream, chives, salt, and black pepper.
5. Refrigerate the soup until cold, at least 2 hours or up to overnight.
6. When ready to serve, divide the crabmeat among individual serving bowls. Ladle the soup over the crabmeat and serve immediately.

Verdict:

This cold cream of asparagus soup is refreshing and light, perfect for a hot summer day. The addition of lump crabmeat adds a delicious sweetness and textural contrast.

Serving suggestions:

• Top with additional chopped chives for added flavor and garnish.
• Pair with a crisp white wine such as a Sauvignon Blanc.
• Serve with a side of crusty bread for dipping.