1/2 T olive oil
1 onion, peeled and chopped
2 large cloves garlic, peeled and chopped
2 stalks celery, chopped
1/4 cup white wine
1 cup chicken broth
1 cup water
1 bay leaf
8 oz. fresh asparagus, cut into small pieces
4 oz. Neufchatel cheese
1/2 cup low fat milk
1/4 cup dry, whole wheat bread crumbs
1/3 cup shredded Parmesan or Romano cheese
In a medium saucepan over medium heat, heat the olive oil, then add the onion, garlic and celery and saute until soft. Stir in the wine and continue to cook until most of the wine is evaporated.
Stir in the broth, water, asparagus, the bay leaf and 1/2 t. salt; bring to a simmer and cook for 15 minutes.
Remove the bay leaf. Pour the broth and vegetables into a blender, along with the cream cheese, milk, bread crumbs, and shredded cheese. Blend until smooth.
Pour the soup back into the pan, stir in the crabmeat and reheat. Do not allow it to boil. Taste and adjust seasonings as desired. Garnish with snipped fresh herbs of your choice, such as dill, thyme, or chives.