Asparagus and Potato Soup with Crab and Chive Soured Cream

Asparagus and Potato Soup with Crab and Chive Soured Cream


9 people made this

About this recipe: Delicious springtime soup. The crab is optional but I think it makes the soup so great. You can substitute prawns for the crab, if you'd like.


Serves: 6 

  • 75ml half fat soured cream
  • 1 tablespoon chopped fresh chives
  • 1 tablespoon lemon juice
  • salt and white pepper to taste
  • 1 tablespoon olive oil
  • 1 tablespoon butter
  • 500g fresh asparagus, trimmed and coarsely chopped
  • 1/2 onion, chopped
  • 1 clove garlic, minced
  • 1/2 teaspoon dried thyme
  • 2 tablespoons plain flour
  • 1.4L chicken stock
  • 2 Maris Piper potatoes, cubed
  • salt and white pepper to taste
  • 125g crab meat

Prep:25min  ›  Cook:25min  ›  Ready in:50min 

  1. In a small bowl, stir together the soured cream, chives and lemon juice. Season with salt and white pepper. Cover and refrigerate until needed to blend the flavours.
  2. 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 lumps. Add the potatoes and bring to a simmer. Simmer over medium heat until potatoes are tender, about 20 minutes.
  3. Puree the soup in a food processor or blender, or use an immersion blender in the pot. Return to the pot and bring to a gentle simmer. Season with salt and white pepper.
  4. To serve, ladle soup into warmed bowls and garnish with a dollop of the chive soured cream and a few chunks of crab meat. Garnish with additional chives if you have extra.

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Reviews (2)


Used different ingredients. Used Yukon gold potatoes. Also, put the chicken stock in before adding the flour. Our blendeer wasn't big enough for all the soup, so we split it into three sections, then put the blended soup into a different pot. - 16 Apr 2010


So delicious. The directions were a little tricky - how do you make the flour smooth before you've added the chicken stock? Should be the other way around. But we figured it out, and it was fantastic. Especially hot with the cold crab and sour cream mix. Almost like the soup I had in a restaurant ten years ago, only that was with lobster (a special occasion). Great for asparagus season! - 16 Apr 2010

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