Puree of Asparagus Soup with Lump

6 servings
3 bunches of large asparagus
2 shallots chopped
1 Yellow onion chopped
3 thyme sprigs
Olive oil
Salt and pepper
¼ cup of flour
1 Qt of chicken stock
2 cups of cold water
1 can of fresh lump crab meat (pasteurized)
5 sundried tomatoes sliced very thin
A few sprigs of tarragon
½ cup of heavy cream

Cut the asparagus into large pieces and coat
with olive oil and season with salt and pepper,
then roast for 20 minutes or until lightly browned
In a soup pot saute onion,shallots and thyme in
extra virgin olive oil. Until wilted
Then add the roasted asparagus,Then add ¼ cup of
flour and stir to coat the vegetables. Then add the
chicken stock.water and season with salt and pepper.
Let simmer for 45 minutes.
Then puree in batches and add the zest of 1 lemon and
swirl in the heavy cream
Correct the seasoning.
Then in a small saute pan lightly heat the sun dried tomatoes
and lump crab meat then place on top of the soup for garnish.