Creamy Asparagus–Yukon Potato Soup with Crab and Chive Cream

1. 1

   In a small bowl, mix the sour cream, chives, and lemon juice. Season with salt and white pepper. Cover and refrigerate until needed to let the flavors blend.

2. 2

   Heat the olive oil and butter in a soup pot over medium heat. Add the asparagus and the onion; cook, stirring, until the onion is soft, about 5 minutes. Add the garlic and the thyme, and cook just until fragrant, about 1 minute. Stir in the flour until smooth, then slowly whisk in the chicken stock to prevent lumps. Add the potatoes and bring to a simmer. Simmer over medium heat until the potatoes are tender, about 20 minutes.

3. 3

   Puree the soup in a food processor or blender, or use a stick blender in the pot. Return it to the pot and bring to a gentle simmer. Season with salt and white pepper.

4. 4

   To serve, ladle the soup into warmed bowls and top with a dollop of the chive sour cream and a few pieces of crabmeat. Add extra chives as a garnish if you have them.

• Calories 187.55 kcal — Moderate 9%
• Protein 10.93 g ↗ Good Source 22%
• Carbohydrate 24.46 g 9%
• Total Fat 5.6 g — Moderate 7%
• Saturated Fat 2.38 g — Moderate 12%
• Trans Fat 0.0 g ⌄ Low Source 0%
• Cholesterol 31.61 mg — Moderate 11%
• Sodium 887.69 mg ▲ High 39%
• Dietary Fiber 3.01 g — Moderate 11%
• Total Sugars 2.02 g --
• Added Sugars 0.05 g ⌄ Low Source 0%
• Calcium 131.89 mg — Moderate 10%
• Iron 3.16 mg — Moderate 18%
• Potassium 546.43 mg — Moderate 12%
• Vitamin A 32.08 mcg ⌄ Low Source 4%
• Vitamin C 8.34 mg ⌄ Low Source 9%
• Vitamin D 0.0 mcg ⌄ Low Source 0%

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Citrus 🍊
• Shellfish 🦐
• Milk 🥛
• Wheat 🌾
• Gluten
• Garlic 🧄
• Onions 🧅