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.