35 minutes

Asparagus, 23 Oz
Olive oil, divided, 4 Teaspoons
Garlic, minced, 2 Cloves
Onion, finely diced, 1
Flour, 1 Tablespoon
Low-sodium chicken broth, 13 Oz
Medium white potatoes, peeled and diced, 2
Milk, 9 Oz
Kosher salt, 1 Teaspoon
Ground black pepper, 1 Teaspoon

To garnish:
Slices of Country bread, cut into 1/2-inch cubes, 2
Grated Parmesan cheese, 1 Tablespoon
Finely chopped red bell pepper, 6 Tablespoons
Cooked crabmeat, 6 Oz
Silvered fresh basil, 2 Tablespoons


Wash asparagus, cut off bottom 2 inches and discard. Then peel lower half of the asparagus spears and cut into 1-inch pieces. Set aside.

Heat 3 tsps of oil in a large saucepan on medium-high heat. Add garlic and onion and cook about 5 minutes, until onion turns translucent.

Mix in flour and cook 2 minutes more, stirring occasionally.

Gradually add broth plus 1 cup water, then continue to stir and bring to a boil, for about 5 minutes.

Add potatoes and asparagus. Then bring broth down to a simmer and cover the pan. Cook for about 20 minutes, or until the asparagus is tender, then remove the pot from the heat and purée mixture using a hand immersion blender or in a regular blender for about 20 to 30 seconds. When the pot is off the heat, blend in milk, salt and pepper. Reheat gently before serving.

Heat the remaining oil in a small sauté pan on medium-high heat. Add bread and toss until lightly brown, stirring constantly. Then remove from the heat and sprinkle with Parmigiano.

To serve, spoon 1 cup of soup into each bowl. In the center of each, place 1 tablespoon croutons, 1 tablespoon red bell pepper, 1 oz crabmeat and 1 teaspoon basil. Serve immediately.

Thanks to: Jovina Cooks Italian