Crab And Asparagus Bisque

Directions

1. Trim the top 3 inches off of each stalk of asparagus and set aside. Coarsely chop the bottom portion of the stalks.
2. Heat the oil in a medium stock pot. Gently cook the onion, 3 cloves sliced garlic and the minced asparagus stalks for 3 to 5 min. Add in the 5 c. water. On a square of cheesecloth place 4 sprigs of parsley, 1 tsp. dry thyme, the fennel seed and 1 tsp. black pepper. Tie corners of cheesecloth together to create a bag (bouquet garni) and add in to the stock pot. Bring to a boil and reduce heat. Simmer for 40 to 50 min. Strain and cold if not proceeding immediately.
3. In a medium stock pot, heat1/4 c. butter. Saute/fry the shallots till they are translucent/soft, about 6 min. Add in the white wine and bring to a boil. Boil till the wine is reduced by half.
4. Add in the reserved asparagus stock and cream. Make another bouquet garni with another square of cheesecloth and the remaining 4 sprigs parsley, bay leaf, 1 tsp. dry thyme, 1 tsp. black pepper and 2 cloves garlic. Add in bouquet garni to soup. Simmer for 1 hour.
5. Remove bouquet garni. Taste and season with salt, white pepper and nutmeg.
6. Heat 6 Tbsp. butter in a small skillet and stir in the flour. Cook over medium heat till the flour is cooked, about 3 to 5 min. Add in this roux, a little at a time, to the soup. Cook and stir over medium-high heat, adding roux as necessary, till the soup is the consistency of a thin chowder.
7. Heat the remaining 1 Tbsp. butter in a medium skillet. Saute/fry the reserved asparagus tips in the butter till they are just tender, about 4 min.
8. Ladle soup into heated bowls and top with sauteed asparagus and crab meat.