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

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

7
MICHELLE0011 0

"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

50 m servings 148 cals
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Original recipe yields 6 servings

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Nutrition

  • Calories:
  • 148 kcal
  • 7%
  • Fat:
  • 6.8 g
  • 10%
  • Carbs:
  • 15.4g
  • 5%
  • Protein:
  • 8.1 g
  • 16%
  • Cholesterol:
  • 25 mg
  • 8%
  • Sodium:
  • 780 mg
  • 31%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  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.

Reviews

7
  1. 7 Ratings

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Most helpful positive review

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 w...

Most helpful critical review

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

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 w...

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

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...

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!

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 ...

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

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.