Trim the tough ends from the asparagus and cut into bite size pieces. Melt the butter in a soup pot and add asparagus and cook for 5 minutes. Add stock and bring to boil. Bring to boil and then simmer for 30 minutes and asparagus is tender. Puree most of the soup leaving some asparagus for texture. Be careful if really hot as too much in the blender can lead to a volcanic eruption.
Blend cornstarch with water. Add soup back to pot and then add cornstarch mixture. Stir in cream and add salt and pepper to taste. Just before serving, add the crab chunks
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|Serving Size: 1 Serving (418g)|
|Recipe Makes: 12|
|Calories from Fat: 79 (43%)|
|Amt Per Serving||% DV|
|Total Fat 8.7g||12 %|
|Saturated Fat 4.3g||22 %|
|Monounsaturated Fat 3g|
|Polyunsanturated Fat 0.8g|
|Cholesterol 31.8mg||10 %|
|Sodium 495mg||17 %|
|Potassium 590.6mg||16 %|
|Total Carbohydrate 15.2g||4 %|
|Dietary Fiber 3.1g||13 %|
|Sugars, other 12g|
|Protein 12.1g||17 %|
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Calories per serving: 182
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