Asparagus potato soup with shellfish and herb sour cream
Prep:
25 mins
Cook:
25 mins
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.
Serves
6
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
Easy
