A delightful twist on the classic Chesapeake Bay crab soup, enhanced with creamy textures and vibrant flavors.
Melt the butter in a soup pot over medium heat.
Ensure the butter doesn't brown to maintain a smooth flavor.
Add the chopped onion and minced garlic, cooking until softened.
Stir frequently to prevent the garlic from burning.
Stir in the asparagus pieces and cook for a few minutes.
Cut the asparagus into bite-sized pieces for even cooking.
Pour in the cream and season with parsley and black pepper.
Stir gently to combine the ingredients evenly.
Gently fold in the crab meat, being careful not to break up the lumps.
Use a gentle hand to preserve the texture of the crab meat.
Serve the soup in warm bowls, garnished with croutons.
Warm the bowls beforehand to keep the soup hot longer.
