1/3 cup light sour 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
1/2 onion, chopped
1 clove garlic, minced
1/2 teaspoon dried thyme
2 tablespoons all-purpose flour
6 cups chicken stock
2 Yukon Gold potatoes, cubed
1 pinch salt and white pepper to taste
4 ounces lump crabmeat
Stir lemon juice, chives, and sour cream together in a small bowl.
Season with white pepper and salt. Wrap up and chill until
needed to combine the flavors well.
Over medium heat, heat butter and olive oil in a soup pot. Add
onion and asparagus; cook and stir for about 5 minutes, or until
the onion is softened. Add thyme and garlic, and cook for about 1
minute, just until aromatic. Next, stir in the flour until smooth,
then whisk in the chicken stock gradually to prevent from making
lumps. Add the potatoes and set to a simmer. Over medium heat,
simmer for about 20 minutes, or until the potatoes are tender.
Use a blender or food processor, or use a stick blender in the pot
to puree the soup. Put the soup back into the pot and simmer
gently. Season with white pepper and salt.
Ladle the soup into warmed serving bowls and decorate with a
few chunks of crabmeat and a dollop of the chive sour cream to
serve. If you have additional chives, use them to decorate.
Nutrition Information :
Calories: 148 calories;
Total Fat: 6.8
Total Carbohydrate: 15.4