1 cup butter
1 medium chopped onion
2 stalks diced celery
1 lb. diced potatoes
1 lb. asparagus, cut in 1-inch pieces
1/2 cup white wine
4 TBSP. clam juice
1/2 tsp. pepper
1 tsp. celery salt
1 1/2 tsp. onion salt
2 cups milk, divided
1/2 cup flour
2 cups half and half
1/2 cup scallions, thinly sliced
1 1/2 TBSP. dried basil or 1/3 cup fresh basil
1 lb. crabmeat
Melt butter; saute onion and celery 10 minutes.
Add potatoes, asparagus, wine, clam juice, pepper, celery and onion salt.
Bring to a boil and simmer until vegetables are tender.
In a small bowl, combine 1 cup of milk with the flour.
Wisk until smooth; add to the soup until well combined.
Reduce to a gentle simmer.
Add 1 cup of milk, 2 cups half and half, scallions, basil, and crabmeat.
Simmer until hot. Do not boil.