Asparagus and Yukon Gold Potato Soup with Crab and Chive Sour Cream Recipe - Allrecipes.com
Asparagus and Yukon Gold Potato Soup with Crab and Chive Sour Cream Recipe
  • READY IN 50 mins

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

Recipe by  

"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."

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
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  • PREP

    25 mins
  • COOK

    25 mins
  • READY IN

    50 mins

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.
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Reviews More Reviews

Most Helpful Positive Review
Jun 24, 2008

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 the other ingredients.

 
Most Helpful Critical Review
Apr 18, 2008

Kind of bland. It needs something, but I can not put my finger on it. I did like the sour cream sauce with it.

 

7 Ratings

Sep 21, 2009

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 garlic 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!

 
Mar 16, 2009

we loved this recipe. the crab was good but you could enjoy it with or without. we doubled the batch and froze the rest, great for winter lunches!

 
Feb 04, 2009

Bland flavor despite adding 1/4 tsp. curry powder as suggested by another reviewer. Crabmeat was expensive and did not enhance this soup. Unappealing color. Sounded delicious and gourmet, but will not be making this again.

 
Apr 13, 2008

Easy! Really really good. The crab was a nice twist to an old faithful.

 
Feb 22, 2011

No real changes except I made without the crab. Just had too much asparagus on hand and wanted to use up. This is very good as is.

 

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Nutrition

  • Calories
  • 148 kcal
  • 7%
  • Carbohydrates
  • 15.4 g
  • 5%
  • Cholesterol
  • 25 mg
  • 8%
  • Fat
  • 6.8 g
  • 10%
  • Fiber
  • 2.6 g
  • 10%
  • Protein
  • 8.1 g
  • 16%
  • Sodium
  • 909 mg
  • 36%

* Percent Daily Values are based on a 2,000 calorie diet.

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