Horsefeathers Restaurant in the center of North Conway New Hampshire

CURRIED CRAB & ASPARAGUS BISQUE

6 Qts. half and half
6 Qts milk
3 lbs 60-40 or butter
5 lbs crabmeat
5 lbs asparagus, cut into bite size pieces
4 tbl curry powder
3 lbs flour
8 oz dry sherry
3 tbl seafood base, dissolved in 1 pint of boiling water

Melt 60-40 or butter in heavy bottomed stockpot. Add onions and saute until transparent. Add the curry powder and crabmeat. Cook until crabmeat is hot. Add the flour and mix well. Cook gently for 10 minutes. Bring 2 quarts of water to a boil. Cook asparagus until tender and drain. Heat the half and half and milk serperately, making sure it is as hot as the roux. Add to the crabmeat and roux and mix well. Add salt and pepper to taste. Add sherry, seafood stock and cooked asparagus.