Asparagus potato soup with shellfish and herb sour cream

Prep: 25 mins
Cook: 25 mins
Asparagus potato soup with shellfish and herb sour cream
A creamy spring soup light and delicious with crab and herbs.

75ml half fat soured cream

1 tbsp chopped fresh chives

1 tbsp lemon juice

Salt and white pepper to taste

1 tbsp olive oil

1 tbsp butter

500g fresh asparagus, trimmed and coarsely chopped

½ onion, chopped

1 clove garlic, minced

½ tsp dried thyme

2 tbsp plain flour

1.4 ltr chicken stock

2 Maris Piper potatoes, cubed

Salt and white pepper to taste

125g crab meat, prawns or a smoked fish such as salmon would also work nicely

Chili flakes, optional as garnish

In a small bowl, combine the soured cream, chives and lemon juice.

Season with salt and white pepper.

Cover and refrigerate until needed.

Heat the olive oil and butter in a saucepan over medium heat.

Add the asparagus and onion and cook stirring until the onion is soft, about 5 minutes.

Add the garlic and thyme and cook for about 1 minute.

Stir in the flour until smooth, then gradually whisk in the chicken stock until smooth.

Add the potatoes and bring to a simmer.

Simmer over medium heat until potatoes are tender, about 20 minutes.

Puree the soup in a food processor or blender.

Return to the heat 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 soured cream and a few chunks of crab meat or smoked fish you are using.

You can add a few chili flakes if you like heat and looks nice.


Preparation Time
25 minutes

Cooking Time
25 minutes

Main ingredients
Shellfish, Dairy, Fish, Vegetables, Stock/Broth, Garlic, Herbs

Recipe Type
Soups, Family Dinners

Level of Difficulty


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