Asparagus and Yukon Gold Potato Soup with Crab and Chive Sour Cream7 Reviews
- Prep: 25 min
- Cook: 25 min
- Ready In: 50 min
“Delicious spring-time soup. The crab is optional but I think it makes the soup so great. You can substitute shrimp meat for the crab, if you'd like.” - by MICHELLE0011
Original recipe yields 6 servings
- In a small bowl, stir together the sour cream, chives and lemon juice. Season with salt and white pepper. Cover and refrigerate until needed to blend the flavors.
- Heat the olive oil and butter in a soup pot over medium heat. Add the asparagus and onion; cook and stir until onion is soft, about 5 minutes. Add the garlic and thyme, and cook just until fragrant, about 1 minute. Stir in the flour until smooth, then gradually whisk in the chicken stock to avoid causing lumps. Add the potatoes and bring to a simmer. Simmer over medium heat until potatoes are tender, about 20 minutes.
- Puree the soup in a food processor or blender, or use a stick blender in the pot. Return to the pot and bring to a gentle simmer. Season with salt and white pepper.
- To serve, ladle soup into warmed bowls and garnish with a dollop of the chive sour cream and a few chunks of crabmeat. Garnish with additional chives if you have extra.
Amount Per Serving (6 total)
- 148 cal
- 6.8 g
- 15.4 g
Based on a 2,000 calorie diet
Reviews (7)Rate This Recipe
"As it stands this is quite a tasty recipe but, as one reviewer pointed out, it needed something extra and for us that was curry paste (or powder). Gives it an interesting flavor and goes well with th..." See moree other ingredients."
"Kind of bland. It needs something, but I can not put my finger on it. I did like the sour cream sauce with it...." See more"
"I made this soup for dinner tonight and everyone enjoyed it. I always taste-test a recipe as I am preparing it, so that it can be added to with other seasonings or ingredients as needed. I added more ..." See moregarlic and some celery salt and sherry, half a cup of heavy cream and a few shots of hot sauce---to enhance the flavor, but not make it "hot". Crusty French bread with whipped butter were good for dipping. I'll definitely make this soup again. Thanks! "
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