Skip to main content New<> this month
Get the Allrecipes magazine

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

Rated as 4.12 out of 5 Stars
19

"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."
Added to shopping list. Go to shopping list.

Ingredients

50 m servings 148
Original recipe yields 6 servings

Directions

{{model.addEditText}} Print
  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.

Nutrition Facts


Per Serving: 148 calories; 6.8 15.4 8.1 25 780 Full nutrition

Explore more

Reviews

Read all reviews 8
  1. 8 Ratings

  2.  
    Rated as 5 out of 5 Stars
  3.  
    Rated as 4 out of 5 Stars
  4.  
    Rated as 3 out of 5 Stars
  5.  
    Rated as 2 out of 5 Stars
  6.  
    Rated as 1 out of 5 Stars
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.

Most helpful
Most positive
Least positive
Newest

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!

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.

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 ...

This is a great recipe for a winter first coarse. I found it on all recipes like 7 years ago. I make it like every 2 months it's great cuz you can make it vegan too if you want. I don't usually ...