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

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.

• Preparation Time: 25 mins
• Cooking Time: 25 mins
• Total Time: 50 mins
• Calories: 148 Calories

Ingredients

• 2 tablespoons all-purpose flour
• 1 tablespoon lemon juice
• 1 tablespoon butter
• 1 clove garlic, minced
• 1 tablespoon olive oil
• ½ teaspoon dried thyme
• ½ onion, chopped
• 1 tablespoon chopped fresh chives
• 6 cups chicken stock
• 1 pound fresh asparagus, trimmed and coarsely chopped
• salt and white pepper to taste
• ⅓ cup light sour cream
• 2 Yukon Gold potatoes, cubed
• 4 ounces lump crabmeat

Recipe Instructions

Step 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.

Step 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.

Step 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.

Step 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.