Ingredients
1 pound Asparagus
2 oz butter
1/3 cup flour
6 cups milk
1 oz crab or shrimp base
1 pound crab meat (claw)
2 cups chopped broccoli
1-2 tablespoons old bay seasoning
1 tablespoon lemon pepper
1 bay leaf
Instructions
Cut asp into ¼ inch pieces. Boil in water till tender, drain off water. Melt butter in small pan and mix in flour simmer 5 minutes while slowly adding milk to thin out roux. Add Roux , milk, and base to asparagus then puree with an immersion blender. Add all other ingredients and simmer 15-30 minutes till broccoli breaks down and soup becomes thick.
Serves 4 – 6