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

👨‍🍳 Instructions

1. 1

   {'id': 'step_0', 'step': 1, 'text': '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. 2

   {'id': 'step_1', 'step': 2, 'text': '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. 3

   {'id': 'step_2', 'step': 3, 'text': '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. 4

   {'id': 'step_3', 'step': 4, 'text': '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 (6 servings total)