Crab And Asparagus Bisque - cooking recipe

Ingredients

3 Tbsp. butter or margarine
1 medium onion, chopped very fine
1/2 red pepper and 1/2 green pepper, seeded and finely chopped
1 small clove minced garlic or 1/4 tsp. finely chopped garlic from jar
2 sticks celery, finely chopped
pinch of dry mustard and cayenne pepper
2 tsp. paprika
3 Tbsp. flour
1 large can vegetable broth (about 4 c.)
8 oz. lump crabmeat
1 box frozen or 1 bunch fresh asparagus tips
2 Tbsp. chopped fresh chives

Preparation

Melt butter or margarine and add onion, peppers, celery and garlic.
Cook gently to soften.
Stir in dry mustard, paprika, cayenne pepper and flour.
Cook about 3 minutes over gentle heat; stir occasionally.
Pour in vegetable stock, gradually stirring until well blended.
Bring to a boil and then reduce heat.
Add asparagus tips.
Simmer about 5 minutes.
Add lump crabmeat and cook about another 5 minutes to ensure asparagus is tender.
Salt and pepper to taste if you wish.
Top with chopped chives before serving and enjoy!