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Asparagus and Yukon Gold Potato Soup with Crab and Chive Sour Cream

By: MICHELLE0011  
"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."

Rating: This weblink has been rated 6 times with an average star rating of 4.0 Read Reviews (6)

Rate/Review | 174 people have saved this

What to Drink?

Wine Sauvignon Blanc
Prep Time:
25 Min
Cook Time:
25 Min
Ready In:
50 Min

Servings  (Help)

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Original Recipe Yield 6 servings
 

Ingredients

  • 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

Directions

  1. 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.
  2. 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.
  3. 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.
  4. 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.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 148 | Total Fat: 6.8g | Cholesterol: 25mg

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The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Jun. 24, 2008 by EILISH40 
As it stands this is quite a tasty recipe but, as one reviewer pointed out, it needed... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Mar. 16, 2009 by micheLLe 
we loved this recipe. the crab was good but you could enjoy it with or without. we doubled... MORE
The reviewer gave this recipe 3 stars. This recipe averages a 0 star rating.
Reviewed on Feb. 4, 2009 by KIMAR 
Bland flavor despite adding 1/4 tsp. curry powder as suggested by another reviewer. Crabmeat... MORE
The reviewer gave this recipe 3 stars. This recipe averages a 0 star rating.
Reviewed on Apr. 18, 2008 by Crystal B. 
Kind of bland. It needs something, but I can not put my finger on it. I did like the sour... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Sep. 21, 2009 by GracieBonica 
I made this soup for dinner tonight and everyone enjoyed it. I always taste-test a recipe as I... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Apr. 13, 2008 by peas4everyone 
Easy! Really really good. The crab was a nice twist to an old faithful. MORE

 
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