2 Tbs.butter
1 cup leeks, cleaned, thinly sliced
(white part only)
3 lbs. fresh asparagus, cut in 1 inch pieces
1/4 tsp. white pepper
3 Tbs. flour
1 quart chicken stock 1/2 cup white wine
2 cups heavy cream
1 lb. lump crab (optional)
1 tsp. salt (or to your taste)
Preparation: In a heavy saucepan, melt butter over medium heat. Add leeks and sauté until softened, about 4 minutes. Add asparagus and pepper. Sauté another 4 minutes. Add flour and sauté until mixture begins to bubble and just starts to toast lightly stirring constantly. Gradually stir chicken stock into the flour mixture for a smooth consistency. Add wine. Simmer until asparagus is tender, about 20 to 25 minutes.
Remove pan from heat. Transfer soup in small batches to a blender and puree until smooth. Return pan with pureed soup to heat. Add cream and stir until just heated through. Do not boil. Salt to taste. Serve immediately.
Variation:
Add crab to the soup with cream and stir until just heated through.
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