Instructions: Trim the top 3 inches off of each stalk of asparagus and set aside. Coarsely chop the bottom portion of the stalks.

Heat the oil in a medium stock pot. Gently cook the onion, 3 cloves sliced garlic and the chopped asparagus stalks for 3 to 5 minutes. Add the 5 cups water. On a square of cheesecloth place 4 sprigs of parsley, 1 teaspoon dried thyme, the fennel seed and 1 teaspoon black pepper. Tie corners of cheesecloth together to create a bag (bouquet garni) and add to the stock pot. Bring to a boil and reduce heat. Simmer for 40 to 50 minutes. Strain and cool if not proceeding immediately.

In a medium stock pot, heat1/4 cup butter. Saute the shallots until they are translucent, about 6 minutes. Add the white wine and bring to a boil. Boil until the wine is reduced by half.

Add the reserved asparagus stock and cream. Make another bouquet garni with another square of cheesecloth and the remaining 4 sprigs parsley, bay leaf, 1 teaspoon dried thyme, 1 teaspoon black pepper and 2 cloves garlic. Add bouquet garni to soup. Simmer for 1 hour.

Remove bouquet garni. Taste and season with salt, white pepper and nutmeg.

Melt 6 tablespoons butter in a small skillet and stir in the flour. Cook over medium heat until the flour is cooked, about 3 to 5 minutes. Add this roux, a little at a time, to the soup. Cook and stir over medium-high heat, adding roux as necessary, until the soup is the consistency of a thin chowder.

Heat the remaining 1 tablespoon butter in a medium skillet. Saute the reserved asparagus tips in the butter until they are just tender, about 4 minutes.

Ladle soup into heated bowls and top with sauteed asparagus and crab meat.

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