Snap the asparagus. **
*See how to make ghee.
**I snap the asparagus by hand rather than with a knife. By hand I can tell exactly where the extra-fibrous tough part ends and where the tender stalk begins. Just bend each stalk and it will naturally break right where the tender part begins. This way you won't end up with fibers in your teeth even after you've pureed the soup.
Have an abundance of asparagus? This soup freezes well before adding the cream. Consider doubling the batch, freezing the pureé, then thawing it later in summer when the heat is overbearing and you don't feel like cooking. It's a lovely reminder of the already-past freshness of spring.
As an additional summertime option, use vegetable stock rather than chicken, so when you thaw it and stir in the cream, you can enjoy it as a cold summer soup.
Also, the crab is optional. I use it as additional protein — not to mention, crab is always in season where I live, by the sea! It adds a wonderful extra layer of flavor to the soup, but is still delicious without.
Asparagus Leek Bisque https://traditionalcookingschool.com/food-preparation/recipes/asparagus-leek-bisque-a-seasonal-soup-for-spring/