Asparagus and Yukon Potato Soup with Crab
Asparagus and Yukon Potato Soup with Crab
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.
- Purée 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 crab meat.
- Garnish with additional chives if you have extra.
Ingredients
- 1/2 tsp. thyme, dry
- 6 Cup(s) chicken stock
- 1 Tbsp. chives, fresh, chopped
- 4 oz. Empire's Treasure® Crabmeat, Lump
- 2 Tbsp. flour, all-purpose
- 1 Tbsp. lemon juice
- 1 Tbsp. Nature's Best Dairy® Butter, Unsalted
- 1/3 Cup(s) Nature's Best Dairy® Sour Cream
- 1 lb(s). Peak Fresh Produce® Asparagus, Fresh, trimmed, coarsely chopped
- 1 Peak Fresh Produce® Garlic, Clove(s), minced
- 1/2 Peak Fresh Produce® Onion(s), chopped
- 1 Tbsp. Piancone® Oil, Olive
- 2 potato(es), Yukon Gold, cubed
- salt and pepper, to taste, white pepper
