Recipe: Green Asparagus and Crab Soup

1 Finely chop the hard-boiled egg and set aside.

2 Finely chop the chervil and set aside.

3 Trim the asparagus feet and cut the bunch into sections.

4 In a cocotte, sauté the asparagus pieces and potato with a small knob of butter.

5 Add the chicken stock and cream, season with salt and pepper.

6 Cook covered for 15 minutes over low heat.

7 Blend.

8 Add the crab meat and let cook for another 5 minutes.

9 Add the hard-boiled egg, stir and remove from heat.

10 Serve very hot in bowls and sprinkle with chervil.