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Asparagus Crab Bisque

with Asiago cheese and fresh dill

Asparagus Crab Bisque ~ Sumptuous Spoonfuls #easy #healthy #soup #recipe

This soup happened by accident. I was looking for some green beans in my freezer and pulled out a package that looked like green beans, but as I thawed it, I realized that it wasn’t green beans, it was asparagus!

Now, don’t get me wrong, I totally LOVE asparagus, but I don’t like frozen asparagus at all. The texture is just too soft when frozen. So I was in a bit of a quandary as to what to do with this asparagus where I wouldn’t mind the texture.

Well, the answer was, of course, soup! I started out with a simple creamy asparagus soup, and then thought to look whether I had any cans of crab meat in my cupboard, and was so pleased when I discovered that there was indeed one there. Yes, asparagus and crab are a fine match, and the fresh dill is a lovely seasoning with both.

If you want this soup gluten free, use gluten free bread or skip the bread altogether. The bread helps thicken the soup, but it will taste lovely either way.

Asparagus Crab Bisque

Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

Yield: About 5 cups of soup

Asparagus Crab Bisque


  • 1/2 Tablespoon olive oil
  • 1 onion, peeled and chopped
  • 2 - 3 cloves garlic, peeled and chopped
  • 1 - 2 stalks celery, chopped
  • 1/4 cup white wine
  • 1 cup chicken or seafood broth
  • 1 cup water
  • 2 Tablespoons fish sauce
  • 1 bay leaf
  • 8 oz. cooked asparagus
  • 2 - 4 oz. Greek cream cheese (or Neufchatel), cold
  • 1/2 cup low fat milk, cold
  • 1/2 slice whole wheat bread, toasted and broken into chunks
  • 1/3 cup shredded Asiago or Parmesan cheese
  • 1 6-oz. can crabmeat, drained
  • a bit of fresh dill, snipped


  1. In a medium saucepan over medium heat, heat the olive oil, then add the onion, garlic and celery and saute until all is nice and tender and soft. Stir in the wine and continue to cook until the wine is dissipated.
  2. Stir in the broth, water and fish sauce. Add the bay leaf, bring to a simmer and cook for 10 - 15 minutes.
  3. Pour the broth into a blender cup along with the asparagus, Greek cream cheese, milk, bread and cheese. Add more or less cream cheese, according to the creaminess desired. Blend until smooth.
  4. Pour the soup back into the pan and stir in the cheese, crabmeat, and dill. Taste and adjust seasonings as desired.


For a more decadent soup, use half and half or cream in place of the milk.

RECIPE SOURCE: http://www.sumptuousspoonfuls.com/

© Copyright 2016, Sumptuous Spoonfuls. All images & content are copyright protected. I love it when you share, but please do not use my images on your own site/page without prior permission. If you want to publish any of my images, please ask first. Sharing, pinning, and tweeting is always appreciated as long as the shares and pins link back to here for the recipe. If you want to republish this recipe as your own, please re-write the recipe in your own words or link back to this post for the recipe.


Asparagus Crab Bisque ~ Sumptuous Spoonfuls #easy #healthy #soup #recipe

This recipe was shared at Foodie Friends Friday, Foodie FriDIYGluten Free FridaySunday’s Simple SupperPretty Pintastic Party and Hearth & Soul Bloghop.

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5 Responses

  1. You have combined two of my favourite ingredients here – crab and asparagus! And what a great way to use frozen asparagus up too. Love the wonderful flavours and beautiful colour of this recipe. Thank you for bringing it to the Hearth and Soul Hop. Sharing.

    March 4, 2016 at 6:00 pm

  2. Just love your pictures!!

    Thanks so much for linking up over at Sunday’s Simple Homemaker on Prairie Gal Cookin! Please feel free to drop in and leave a link or two on this week’s link-up, we’d love to see what you’ve been up to! http://www.prairiegalcookin.com/sundays-simple-homemaker-2nd-weekly-link-up/

    March 6, 2016 at 5:59 pm

  3. Delicious love this asparagus crab bisque really yuum, thanks for sharing with Hearth and soul blog hop, pinning, tweeting and featuring on this week’s hop.

    March 7, 2016 at 8:36 pm

  4. Oh my gosh this looks good – soup is so my thing and your bisque looks complex and creamy, I wish I had a bowl right now! Thanks for sharing with us at #FoodieFriDIY – stopped by to do some sharing! I hope to see you again this week!

    March 10, 2016 at 3:14 pm

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