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Ingredients

• 2 1/4 pounds fresh thin asparagus, tough ends discarded
• 2 tablespoons unsalted butter
• 1 cup chopped yellow onion
• 1 1/2 teaspoons minced garlic
• 1/2 teaspoon salt
• 1/4 teaspoon ground white pepper
• 4 cups chicken stock or vegetable stock
• 1/2 cup dry white wine
• 3/4 cup heavy cream
• Red Pepper Sauce
• 1/4 pound lump crabmeat, garnish

Description

Asparagus Soup With Red Pepper Sauce And Lump Crabmeat

Emerils