Colossal Crab Asparagus Bisque

This bisque is ridiculously good. I swear, when I cook like this I feel like I'm a real champion. The soup is creamy and delicious and when the warm soup pairs with the cold crabmeat it's unbelievable. The effort is not even that hard! You'd think making a bisque this good would be super complicated, but it's not. I found this recipe on the Food Network's website. I cut down the recipe by almost half since I was only making enough for two people. If you like crab and asparagus you need to make this!


Ingredients for the soup:
1 quart (4 cups) chicken stock
1 bay leaf
1 pound asparagus, cut into 1-inch lengths (tough ends removed and discarded)
2 1/2 tablespoons butter
1 white onion, chopped
2 stalks celery, chopped
1 carrot, peeled and chopped
1/4 cup all-purpose flour (approximately, or as needed to create roux)
1/2 pint heavy cream

For the crab souffle:
1/2 pound colossal crabmeat
2 tablespoons mayonnaise
1 teaspoon freshly chopped thyme leaves
Salt and freshly ground black pepper
1/2 lemon, juiced plus 1 or 2 lemons cut in wedges, for garnish

Directions
Bring stock and bay leaves to a boil in a large pot. Cook asparagus until tender and add to stock pot. Melt butter in a separate saucepan and gently saute onions, celery, and carrots (miorepix - A mixture of diced carrots, onions, celery and herbs sauteed in butter. Sometimes ham or bacon is added. Mirepoix is used to season sauces, soups and stews, as well as for a bed on which to braise food, usually meats or fish) until tender, then gradually add flour (with a non-reactive utensil such as a wooden spoon), and cook until similar to a roux. Transfer to the pot of stock to thicken soup. Let simmer for 45 minutes. Remove bay leaves from soup. *Blend to a puree with an immersion blender, or in batches in a blender or food processor. Add cream to the soup, and keep warm over low heat. (Good ol' NYC living required me to do mine in batches since I don't own a blender - just a tiny food processor).

For the crab "souffle," mix crab, mayonnaise, thyme, salt and pepper, and squeeze of fresh lemon juice, trying to avoid breaking up the lumps of crabmeat. Place a scoop of the crabmeat in the center of soup bowl and ladle the asparagus soup around. Garnish with a lemon wedge.

*When blending hot liquids: Remove liquid from the heat and allow to cool for at least 5 minutes. Transfer liquid to a blender or food processor and fill it no more than halfway. If using a blender, release one corner of the lid. This prevents the vacuum effect that creates heat explosions. Place a towel over the top of the machine, pulse a few times then process on high speed until smooth.