Creamy Asparagus Leek Bisque -- A Spring Soup Recipe

Ingredients

• 3 pounds asparagus (tough ends snapped off and stalks chopped into 1-inch pieces)
• 1 leek (white and green parts, cleaned and thinly sliced)
• 4 tablespoons grass-fed butter (or ghee*)
• 1 tablespoon extra virgin olive oil (optional)
• 1 teaspoon sea salt
• 1/4 teaspoon ground black pepper
• 1/2 cup brandy ( or sherry, optional)
• 1 quart chicken stock (use vegetable stock if you want to eat it cold later in the summer)
• 2 cups heavy cream (or 2 cups skimmed cream from coconut milk instead)
• 1 pound lump crab (optional)