Asparagus and Yukon Gold Potato Soup with Crab and Chive Sour Cream MICHELLE0011 reviews online

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


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.

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Edition Details

Author

MICHELLE0011

Cooking method

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.

Number of persons

6

Full cooking time

25 m

Cooking time

25 m

Time for preparing

50 m

Calories

148

Fats

6.8 g

Carbohydrate

15.4g

Protein

8.1 g

Cholesterol

25 mg

Sodium

780 mg

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

1 tablespoon lemon juice
1 tablespoon olive oil
2 tablespoons all-purpose flour
1 tablespoon butter
1 clove garlic, minced
1/2 teaspoon dried thyme
1/2 onion, chopped
1 tablespoon chopped fresh chives
salt and white pepper to taste
6 cups chicken stock
1 pound fresh asparagus, trimmed and coarsely chopped
2 Yukon Gold potatoes, cubed
1/3 cup light sour cream
1 pinch salt and white pepper to taste
4 ounces lump crabmeat

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