- 1/3 cup light sour cream
- 1 tablespoon chopped fresh chives
- 1 tablespoon lemon juice
- salt and white pepper to taste
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1 pound fresh asparagus, trimmed and coarsely chopped
- 1/2 onion, chopped
- 1 clove garlic, minced
- 1/2 teaspoon dried thyme
- 2 tablespoons all-purpose flour
- 6 cups chicken stock
- 2 Yukon Gold potatoes, cubed
- 1 pinch salt and white pepper to taste
- 4 ounces lump crabmeat
- 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.
03/31/2018
recipepes.com
Asparagus and Yukon Gold Potato Soup with Crab and Chive Sour Cream, recipe
PT15M
PT1H
5
455 calories
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