Curried Crab & Asparagus Bisque - Horsefeathers Restaurant North Conway

Ingredients

• 1.5 qts half and half
• 1.5 qts milk
• 3/4 lbs 60-40 or butter
• 1 medium onion, diced fine
• 1.5 lbs crabmeat
• 1.5 lbs asparagus, cut into bite size pieces
• 1 tbl curry powder
• 1 lb flour
• 2 oz dry sherry
• 1 tbl seafood base, dissolved in 1/4 cup of boiling water