Cream of Aspragus and Crab Soup, and the Great American Dine Out

Did you know?  You can dine out guilt free, and help to fight child hunger at the same time.  The Great American Dine out begins today, and from September 20-26 2009, selected participating restaurants will donate a portion of their proceeds to Share our Strength, which assists community programs that provide help to children at risk of hunger.  Their accomplishments to date are very impressive, click here to view their grants at work.  Please consider helping them reach their goals.  To find out which restaurants in your area are participating, simply enter your zip code here.

Chef Aaron McCargo Jr is a strong supporter and the official spokesperson for Share Our Strength.  His love for all things culinary began at age 4, when he learned to bake using his sister’s Easy Bake Oven. A graduate of the Atlantic Cape Community College’s Academy of Culinary Arts, Aaron worked for several east coast restaurants, and is currently star of the Food Network Show Big Daddy’s House. In addition to serving as chef spokesperson for Share our Strength, Aaron regularly speaks to youth at community schools and events to illustrate that they too can succeed.  In his honor, Camden NJ Mayor Gwendolyn Faison presented Aaron with  keys to the city in 2008 and designated September 25 as Aaron McCargo, Jr. Day.  In our featured chef recipe today, Aaron rewards Dineout supporters with a comforting Creamy Asparagus and Crab Soup.   Eat out this week, and make the soup next week!

Read on for the recipe

Cream of Asparagus and Crab Soup
Recipe courtesy Chef Aaron McCargo, Jr.

2 1/2 sticks butter
1 cup fine diced onions
1/2 cup fine diced celery
1 teaspoon Italian seasoning
1 tablespoon cracked black pepper
1 1/4 cups all-purpose flour
2 1/2 quarts chicken stock
3 pounds fresh asparagus (cut in bite-sized pieces reserving the tips and discarding 1-inch from the stem)
1 cup heavy cream
2 pounds jumbo lump crabmeat

In large stock pot over medium-high heat, add butter, onions, celery, Italian seasoning, and black pepper. Stir until translucent, then add flour and continue to stir creating a roux. Add chicken stock, and whisk until smooth. Add all but the tips of the asparagus pieces, and continue to stir. Reduce heat to medium-low and let mixture continue to cook until asparagus are tender. Once asparagus is tender and soup is smooth, turn off heat, add heavy cream, and stir. Fold in asparagus tips and crabmeat. Ladle into serving bowls and enjoy.

Serves 8
Prep Time: 20 minutes
Cook Time: 20 minutes