2 c. fresh asparagus, cut up and discarding thick stems
5 c. chicken stock
6 oz. or more crabmeat
4 pinches curry powder
1 c. light cream
Bouquet Garnis (fresh herbs tied together with thread)

Cook asparagus with Garnis in chicken stock until tender. Remove garnis. Blend asparagus and stock in blender. Add crabmeat and curry. Let cool a bit, then add cream and blend by hand. Reheat over low. Taste for salt and pepper. Serve hot. Serves 6.