Asparagus Soup with Lump Crabmeat Recipe

Ingredients

• 3 large shallots, chopped (about 1 cup)
• 1 leek, white part only, chopped
• 3 cloves garlic, minced
• 2 tbsp unsalted butter
• 2 1/2 lbs fresh, trimmed asparagus, cut into 1 inch pieces
• 6 cups chicken stock
• 1 cup high quality white wine
• 2 tsp salt
• 1 tsp black pepper
• 1/2 cup half and half
• 2 tbsp chopped fresh dill
• 6 large basil leaves
• 2 tbsp fresh lemon juice
• 6 oz lump crabmeat
• Sprigs of fresh dill and basil leaves (for garnish)
• 2 asparagus spears, sliced into thin ribbons (for garnish)
View Full Recipe at Southern Boy Dishes