Cool the crab meat in a sieve. Clean onion and greens, cut into small cubes, sauté with fat in saucepan on 2 or automatic heat 4-5, extinguish with water, cook for 20 min on 1 or automatic heat 4-5. Stir flour and whipped cream, add to vegetable form with white wine and cook for 1 -2 min. Add paradeis pulp, meat extract, crab butter, asparagus water and spices, let everything bubble up and season. Cut asparagus spears into pieces and add to soup with crabs, heat, do not make more.
Tip: Cook only with high-quality spices – they are the be-all and end-all in a good dish!
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