| - 4 cups chicken or vegetable broth - 1 to 1½ pounds asparagus, ends trimmed & cut into 1-inch pieces - 1 tablespoon sweet butter - 2 leeks (about 3 cups) white and pale green parts only, sliced thinly and well washed - salt & pepper - One-10-oz pkg frozen spinach, thawed - 1 to 2 tablespoons puréed roasted garlic - 8-oz crab meat, picked over - 1 cup heavy cream - Crème Fresh or Sour Cream - Chives, minced In a medium skillet, sauté the leeks in the butter until soft, about 5 minutes Season with the salt & pepper Add the spinach, sauté 2 minutes to warm through Heat the broth, in a sauce pan Add the asparagus and cook until tender, about 7 to 8 minutes Add to the leek & spinach Work in batches and purée in food processor, return the mixture to sauce pan Whisk in the cream & the garlic Add the crab meat Serve with a dollop of crème fresh on the top & the chives Yields about 6 to 8 servings |
| Cream of Asparagus Soup with Crab |