With everything prepared in a 9×11-inch pan, these lazy perogies provide you the taste of perogies. Mmm!
| Prep Time: | 25 mins |
| Cook Time: | 25 mins |
| Total Time: | 50 mins |
| Servings: | 6 |
| Yield: | 6 servings |
Ingredients
- ⅓ 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
- ½ onion, chopped
- 1 clove garlic, minced
- ½ teaspoon dried thyme
- 2 tablespoons all-purpose flour
- 6 cups chicken stock
- 2 Yukon Gold potatoes, cubed
- salt and white pepper to taste
- 4 ounces lump crabmeat
Instructions
- In a small bowl, stir together the sour cream, chives and lemon juice. Season with salt and white pepper. Cover and refrigerate until needed to blend the flavors.
- 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 causing lumps. 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, or use a stick blender in the pot. Return to the pot 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 sour cream and a few chunks of crabmeat. Garnish with additional chives if you have extra.
Nutrition Facts
| Calories | 148 kcal |
| Carbohydrate | 15 g |
| Cholesterol | 25 mg |
| Dietary Fiber | 3 g |
| Protein | 8 g |
| Saturated Fat | 3 g |
| Sodium | 780 mg |
| Sugars | 2 g |
| Fat | 7 g |
| Unsaturated Fat | 0 g |
Reviews
This is a great recipe for a winter first coarse. I found it on all recipes like 7 years ago. I make it like every 2 months it’s great cuz you can make it vegan too if you want. I don’t usually put the crab meat in but other than that I wouldn’t change a thing.
No real changes except I made without the crab. Just had too much asparagus on hand and wanted to use up. This is very good as is.
I made this soup for dinner tonight and everyone enjoyed it. I always taste-test a recipe as I am preparing it, so that it can be added to with other seasonings or ingredients as needed. I added more garlic and some celery salt and sherry, half a cup of heavy cream and a few shots of hot sauce—to enhance the flavor, but not make it “hot”. Crusty French bread with whipped butter were good for dipping. I’ll definitely make this soup again. Thanks!
we loved this recipe. the crab was good but you could enjoy it with or without. we doubled the batch and froze the rest, great for winter lunches!
Bland flavor despite adding 1/4 tsp. curry powder as suggested by another reviewer. Crabmeat was expensive and did not enhance this soup. Unappealing color. Sounded delicious and gourmet, but will not be making this again.
As it stands this is quite a tasty recipe but, as one reviewer pointed out, it needed something extra and for us that was curry paste (or powder). Gives it an interesting flavor and goes well with the other ingredients.
Kind of bland. It needs something, but I can not put my finger on it. I did like the sour cream sauce with it.
Easy! Really really good. The crab was a nice twist to an old faithful.