Asparagus And Yukon Gold Potato Soup With Crab And Chive Sour Cream

Ingredients

• Servings: 6
• 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

Recipe

Preparation Time: 25 mins Cook Time: 25 mins Ready Time: 50 mins


• 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.