New Menu 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 non-compulsory however I suppose it makes the soup so excellent. You can substitute shrimp meat for the crab, if you'd like."

Ingredients :

1/3 cup mild bitter cream
1 tablespoon chopped clean chives
1 tablespoon lemon juice
salt and white pepper to flavor
1 tablespoon olive oil
1 tablespoon butter
1 pound sparkling asparagus, trimmed and coarsely chopped
half of onion, chopped
1 clove garlic, minced
half teaspoon dried thyme
2 tablespoons all-motive flour
6 cups bird inventory
2 Yukon Gold potatoes, cubed
1 pinch salt and white pepper to flavor
four 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 needed to blend the flavors.
Heat the olive oil and butter in a soup pot over medium warmth. Add the asparagus and onion; prepare dinner and stir until onion is gentle, about five minutes. Add the garlic and thyme, and cook just till aromatic, approximately 1 minute. Stir within the flour until easy, then step by step whisk inside the hen inventory to avoid causing lumps. Add the potatoes and convey to a simmer. Simmer over medium warmness till 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 convey 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 bitter cream and some chunks of crabmeat. Garnish with extra chives when you have greater.

Notes :

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