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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Recipe Summary

prep:
25 mins
cook:
25 mins
total:
50 mins
Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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

148 calories; protein 8.1g 16% DV; carbohydrates 15.4g 5% DV; fat 6.8g 11% DV; cholesterol 25.3mg 8% DV; sodium 779.9mg 31% DV. Full Nutrition
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Reviews (8)

Read More Reviews

Most helpful positive review

Rating: 4 stars
06/24/2008
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 with the other ingredients. Read More
(12)

Most helpful critical review

Rating: 3 stars
04/18/2008
Kind of bland. It needs something but I can not put my finger on it. I did like the sour cream sauce with it. Read More
(6)
8 Ratings
  • 5 star values: 3
  • 4 star values: 3
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
06/24/2008
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 with the other ingredients. Read More
(12)
Rating: 3 stars
04/18/2008
Kind of bland. It needs something but I can not put my finger on it. I did like the sour cream sauce with it. Read More
(6)
Rating: 5 stars
04/13/2008
Easy! Really really good. The crab was a nice twist to an old faithful. Read More
(5)
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Rating: 4 stars
03/16/2009
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! Read More
(5)
Rating: 5 stars
09/21/2009
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 more garlic and some celery salt and sherry half a cup of heavy cream and a few shots of hot sauce---to enhance the flavor but not make it "hot". Crusty French bread with whipped butter were good for dipping. I'll definitely make this soup again. Thanks! Read More
(5)
Rating: 5 stars
02/22/2011
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. Read More
(4)
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Rating: 3 stars
02/04/2009
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 will not be making this again. Read More
(4)
Rating: 4 stars
03/19/2017
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 put the crab meat in but other than that I wouldn't change a thing. Read More
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