Asparagus cream soup with crab

Ingredients for 4 servings:

• 600 g asparagus, white
• 800 ml chicken stock
• 150 g North Sea crabs or crayfish tails
• 2 tbsp olive oil
• 1 tsp honey
• 1 tbsp dill, chopped
• ½ lime(s), juice
• 200 g whipped cream
• 4 tbsp white wine or broth
• 100 g crème fraîche
• salt and pepper
• 80 g butter, cold, diced
• some sugar

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour 5 minutes

rich, but super tasty

Peel the asparagus and trim off any woody ends. Cook the stalks, including the skins and trimmings, in gently simmering chicken stock for 15 minutes. Remove the asparagus. Pour the stock through a fine sieve and reduce by about a third. Meanwhile, trim the asparagus tips and mix with the shrimp, olive oil, honey, and dill. Season with a squeeze of lime juice. Cut the asparagus stalks into large pieces and add them to the stock along with cream, wine (or broth for children), and crème fraîche. Bring to a boil, then purée with a hand blender until smooth. Season the soup with salt, pepper, lime juice, and sugar. Gradually mix in the butter. Ladle the hot soup into deep bowls or cups, sprinkle with the asparagus and shrimp mixture, and serve.