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

Name: Asparagus and Yukon Gold Potato Soup with Crab and Chive Sour Cream
Prep time: 25 min
Cook time: 25 min
Total time: 50 min
Ingredients: 0.33333334326744 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; 0.5 onion, chopped; 1 clove garlic, minced; 0.5 teaspoon dried thyme; 2 tablespoons all-purpose flour; 6 cups chicken stock; 2 Yukon Gold potatoes, cubed; salt and white pepper to taste; 4 ounces lump crabmeat

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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.

Recipe by MICHELLE0011

Updated on March 24, 2022

Prep Time:

25 mins

Cook Time:

25 mins

Total Time:

50 mins

Servings:

6

Yield:

6 servings

Jump to Nutrition Facts

Ingredients

⅓ 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
½ onion, chopped
1 clove garlic, minced
½ teaspoon dried thyme
2 tablespoons all-purpose flour
6 cups chicken stock
2 Yukon Gold potatoes, cubed
salt and white pepper to taste
4 ounces lump crabmeat

Directions

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.

Nutrition Facts (per serving)

148	Calories
7g	Fat
15g	Carbs
8g	Protein

Nutrition Facts
Servings Per Recipe 6
Calories 148
% Daily Value *
Total Fat 7g	9%
Saturated Fat 3g	14%
Cholesterol 25mg	8%
Sodium 780mg	34%
Total Carbohydrate 15g	6%
Dietary Fiber 3g	9%
Total Sugars 2g
Protein 8g
Vitamin C 8mg	38%
Calcium 57mg	4%
Iron 2mg	12%
Potassium 279mg	6%

* 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.