2 large Idaho potatoes (peeled)
1 small white onion (peeled and chopped)
2 bunches of fresh asparagus about 24 stalks (firm end removed)
2 cups chicken stock
1 cup water
1 cup heavy whipping cream
1 dozen Hilton Head Island blue crabs (cooked and shells removed)
Kosher salt and white pepper to taste
In a large 2-gallon heavy pot, combine all ingredients and simmer for 35 to 40 minutes until very tender. Pour half of soup mixture into a blender and blend on medium then high speed for about 2 minutes, repeat with the remaining soup, then pour back into the pot, season with salt and white pepper and keep warm.
¾ cup all- purpose flour (for gluten free-substitute with rice flour)
1/8 teaspoon granulated garlic
¼ teaspoon fresh ground black pepper
3 tablespoons cold unsalted butter cut into small cubes
1 cup grated Asiago cheese
1 tablespoon milk
¼ cup sour cream
In a medium size bowl, mix all dry ingredients then cut-in the butter with a fork or pastry cutter to resemble small peas. Add the Asiago cheese and mix again. Drizzle in the milk and dollop the sour cream with a spoon, mix thoroughly until a small ball forms at bottom of the bowl. Cover and chill for 3 to 4 hours. Turn dough ball onto a lightly floured cutting surface and roll thin about 1/16 of an inch. Cut into 24 asparagus shapes using a sharp knife or a cookie cutter. Bake at 325 degrees for 18 to 20 minutes on a non-greased cookie pan.
½ cup milk
1 tablespoon unsalted butter
In a separate saucepot, heat the milk and butter to 140 degrees. Using a hand blender, hold blade end just below the surface of the hot milk and blend until fluffy bubbles appear.
To serve: Spoon warm crabmeat into cappuccino-style serving cups and fill with warm asparagus soup about ¾ from the rim. Skim the bubbles from the cappuccino with a large spoon and place on top of each cappuccino cup, garnish with asiago crackers and ENJOY!