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Ingredients

For the soup:

• 2 1/2 quarts chicken stock
• 2 bay leaves
• 3 pounds asparagus, cut into 1-inch lengths (tough ends removed and discarded)
• 8 tablespoons (1 stick) butter
• 4 white onions, chopped
• 5 stalks celery, chopped
• 3 carrots, peeled and chopped
• 2/3 cup all-purpose flour (approximately, or as needed to create roux)
• 1 pint heavy cream

For the crab souffle:

• 1 pound colossal crabmeat
• 4 tablespoons mayonnaise
• 2 teaspoons freshly chopped thyme leaves
• Salt and freshly ground black pepper
• 1 lemon, juiced plus 1 or 2 lemons cut in wedges, for garnish

For the soup:

Description

Food Network Invites You To Try This Colossal Crab Asparagus Bisque Recipe From Robert Irvine.

Food Network