ASPARAGUS AND YUKON GOLD POTATO SOUP WITH CRAB AND CHIVE SOUR CREAM

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

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.

Provided by MICHELLE0011

Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes

Time 50m

Yield 6

Number Of Ingredients 15

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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

Steps:

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 : Calories 148.4 calories, Carbohydrate 15.4 g, Cholesterol 25.3 mg, Fat 6.8 g, Fiber 2.6 g, Protein 8.1 g, SaturatedFat 2.8 g, Sodium 779.9 mg, Sugar 2.4 g