You are here: Home » Recipes » Crab and Asparagus Bisque Crab and Asparagus Bisque Recipe by Favorite Recipes Press Yield 12 servings Crab and asparagus bisque is a delicious and hearty soup to serve on a cold night. PrintEmail Ingredients 1/4 cup chopped shallots1 teaspoon minced garlic1 tablespoon thyme1 1/2 teaspoons oregano3 -- bay leaves2 teaspoons Tabasco1 cup plus 1 tablespoon unsalted butter, divided9 ounces all-purpose flour1/3 cup chopped carrots1/3 cup chopped celery1/3 cup chopped onion4 cups White Wine Fumet or clam juice2 1/4 cups chopped fresh steamed asparagus, divided4 cups milk1 1/4 ounces chicken base or bouillon to taste3 cups Alaskan king crabmeat1/2 cup sherry dash white pepper -- Sour cream -- Sliced green onions Instructions In heavy saucepan, cook shallots, garlic, thyme, oregano, bay leaves and Tabasco in 1 cup butter. Bring to a low boil. Reduce heat. Cook 5 minutes. Remove from heat. Add flour and mix well. Return to heat. Cook 3-5 minutes. In small skillet, slowly cook carrots, celery and onion in 1 tablespoon butter until tender; (This is called a mirepoix.) Add Fish Fumet and mirepoix to flour mixture. Boil 5 minutes. Add 1 1/2 cups asparagus, milk and chicken base. Simmer 20 mintues. Puree in blender or food processor. Add crabmeat, remaining asparagus, sherry and pepper. Adjust seasoning. Garnish each serving with sour cream and green onions. Recipe reprinted with permission from the Junior League of Augusta’s Second Round; Tea Time at the Masters(Augusta, Georgia, 1988).