Asparagus and Dungeness Crab Soup

September 9, 2009.   2 Comments.   Categories Chef Eric Lanvert, Contributing Chefs, Seafood, Soups.  

Recipe by Chef Lanvert

Rue Saint Jacques Restaurant • San Francisco • California

www.sfbistro.com

If you’re looking for a special dining experience on your next visit to San Francisco, look no further than Rue Saint Jacques.  Considered by many to be the best French restaurant in San Francisco, this small French bistro will make you feel like you’ve been transported to France.

Chef Eric Lanvert, Chef de cuisine and owner has also cooked for such famed restaurants as Rue Saint Jacques in Paris, the Savoy in London and Cote Sud in San Francisco.  The atmosphere is modern yet cozy . . . and the menu is a highly sophisticated and expansive one offering French cuisine with just a touch of California flair.

I’m honored that Chef Lanvert allowed us to post this delicate yet easy to prepare recipe.

Ingredients:

• about 1.5 LB of fresh Asparagus
• 6 cups of water
• 200 gm of butter (7/8 of a cup)
• salt & pepper
• truffle oil (either white or black)
• meat from 1 large crab
• some blanched asparagus stems

Boil the asparagus in the water with the salt and pepper.  Bring to a boil and cook until tender, but without discoloring.  Add the butter and blend.  Sieve through a Chinois and adjust seasoning.
Serve hot in a boil where you predispose some crab meat.  Drizzle with truffle oil and top with some of the asparagus stems.