Cream of Asparagus Soup

by Barb Hamilton-SustadTastemaker in Residence


2 bunches thin Asparagus (ends removed)
¼ cup Butter
½ tsp Thyme
¼ cup Dry white wine
 1 cup Cream
2 cups Milk
3 cups Vegetable Broth


  1. Sauté asparagus, butter for about 10 minutes.
  2. Add thyme and wine; cook for an additional 10-15 minutes or until wine evaporates. 
  3. Then add cream, milk and vegetable broth.
  4. Cook until thoroughly heated-(Do not boil). Cool slightly.
  5. Put in blender and puree. Put back into pan and reheat.
  6. Top with Crabmeat and serve.