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Asparagus and Yukon Gold Potato Soup with Crab and Chive Sour Cream
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Prep Time:
25 minutes
Cook Time:
25 minutes
Total Time:
50 minutes
Spring crab soup with optional shrimp substitution for added flavor.
Ingredients:
  • 0.33333334326744 cup light sour cream
  • 1 tablespoon chopped fresh chives
  • 1 tablespoon lemon juice
  • salt and white pepper to taste
  • 1 tablespoon olive oil
  • 1 pound fresh asparagus, trimmed and coarsely chopped
  • 0.5 onion, chopped
  • 0.5 teaspoon dried thyme
  • 6 cups chicken stock
  • 2 Yukon Gold potatoes, cubed
  • 4 ounces lump crabmeat
Instructions:
  • Combine sour cream, chives, lemon juice, salt, and white pepper in a small bowl. Chill in the refrigerator to let the flavors meld.
  • In a soup pot over medium heat, combine olive oil and butter. Sauté asparagus and onion until onion is soft, about 5 minutes. Add garlic and thyme and cook until fragrant, about 1 minute. Stir in flour until smooth, then gradually whisk in chicken stock to prevent lumps. Add potatoes and bring to a simmer. Cook until potatoes are tender, about 20 minutes.
  • Blend the soup until smooth using a food processor, blender, or stick blender. Return to the pot and gently simmer. Season with salt and white pepper.
  • To serve, scoop soup into warm bowls, top with a spoonful of chive sour cream and a handful of crabmeat chunks. Add more chives for extra flavor, if desired.

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