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

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

"Delicious spring-time soup. The crab is elective but I suppose it makes the soup so super. You can replacement shrimp meat for the crab, in case you'd like."

Ingredients :

1/3 cup light bitter 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
half of onion, chopped
1 clove garlic, minced
half teaspoon dried thyme
2 tablespoons all-cause flour
6 cups chook stock
2 Yukon Gold potatoes, cubed
1 pinch salt and white pepper to taste
4 oz. Lump crabmeat

Instructions :

Prep : 25M	Cook : 6M	Ready in : 50M

In a small bowl, stir together the sour cream, chives and lemon juice. Season with salt and white pepper. Cover and refrigerate until had to blend the flavors.
Heat the olive oil and butter in a soup pot over medium heat. Add the asparagus and onion; prepare dinner and stir till onion is soft, approximately 5 mins. Add the garlic and thyme, and cook simply until fragrant, approximately 1 minute. Stir within the flour until clean, then gradually whisk inside the fowl inventory to avoid causing lumps. Add the potatoes and produce to a simmer. Simmer over medium heat until potatoes are soft, about 20 mins.
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 mild 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 more.

Notes :

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