Enjoy the rich flavors of asparagus crab bisque with fresh dill and Asiago cheese. This rich, velvety soup is full of the delicate sweetness of asparagus and the salty goodness of lump crab meat.
Ingredients: 1 lb fresh asparagus, trimmed and cut into 1-inch pieces. 1 cup lump crab meat. 4 cups chicken broth. 1 cup heavy cream. 1 cup shredded Asiago cheese. 2 cloves garlic, minced. 2 tablespoons butter. 2 tablespoons olive oil. 1 tablespoon fresh dill, chopped. Salt and pepper, to taste.
Instructions: In a large pot, heat the olive oil and butter over medium heat. Add the minced garlic and saut for 1-2 minutes until fragrant. Add the asparagus pieces to the pot and saut for another 2-3 minutes until they begin to soften. Pour in the chicken broth and bring the mixture to a simmer. Cook for 10-12 minutes until the asparagus is tender. Using an immersion blender, blend the soup until smooth. Alternatively, transfer the soup to a blender and blend in batches until smooth. Return the blended soup to the pot over low heat. Stir in the heavy cream and shredded Asiago cheese until the cheese is melted and the soup is heated through. Add the lump crab meat to the soup and gently stir to combine. Cook for another 2-3 minutes until the crab meat is warmed. Season the soup with salt and pepper to taste. Stir in the chopped fresh dill. Serve the asparagus crab bisque hot, garnished with additional shredded Asiago cheese and fresh dill if desired. Enjoy this sumptuous and flavorful soup!
Prep Time: 10 minutes
Cook Time: 25 minutes
michelle martin
