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Cold Asparagus and Crabmeat Bisque


  • 3 pounds fresh asparagus
  • 3 cups clam juice
  • salt to taste
  • ground white pepper to taste
  • pound lump crabmeat


  • Prepare asparagus by washing and snapping off thick bottoms.
  • Cut asparagus into about 1 inch pieces.
  • Put clam juice and water (along with any juice from the crabmeat) into a non-reactive pot.
  • After the liquid comes to a boil add the asparagus.
  • Lower the heat and simmer for approximately 10 minutes, or until the asparagus is tender. Do not cook to the point of the asparagus loosing it's color.
  • Transfer contents to a blender (it will take more than one batch) and puree until smooth.
  • Add salt and pepper and mix together.
  • Chill for at least 2 hours - the mixture should be very cold.
  • Pour into chilled soup cups and top with the lump crabmeat.

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