Asparagus And Yukon Gold Potato Soup With Crab And Chive Sour Cream Recipes

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ASPARAGUS AND YUKON GOLD POTATO SOUP WITH CRAB AND CHIVE SOUR CREAM



Asparagus and Yukon Gold Potato Soup with Crab and Chive Sour Cream image

Delicious spring-time soup. The crab is optional but I think it makes the soup so great. You can substitute shrimp meat for the crab, if you'd like.

Provided by MICHELLE0011

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes

Time 50m

Yield 6

Number Of Ingredients 15

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

Steps:

  • 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 148.4 calories, Carbohydrate 15.4 g, Cholesterol 25.3 mg, Fat 6.8 g, Fiber 2.6 g, Protein 8.1 g, SaturatedFat 2.8 g, Sodium 779.9 mg, Sugar 2.4 g

EASY POTATO ASPARAGUS SOUP



Easy Potato Asparagus Soup image

A yummy quick cooking soup. You can sub broccoli for the asparagus, if you prefer. The recipe is from "Better Homes and Garden's Christmas Comfort and Joy".

Provided by Lorac

Categories     Potato

Time 35m

Yield 5 1/2 cups

Number Of Ingredients 12

4 teaspoons oil
1 large onion, chopped
3 tablespoons flour
2 cups asparagus, cut into 1 inch pieces
2 cups milk
1 (14 1/2 ounce) can chicken broth
8 ounces cubed red potatoes
1/4 teaspoon salt
1/8 teaspoon cayenne pepper
4 ounces shredded cheddar cheese
1 small tomatoes, seeded and chopped
1/3 cup sour cream

Steps:

  • Heat oil in a large sauce pot, add onion and cook over medium heat until tender.
  • Add flour and stir to coat onions.
  • Add asparagus, milk, broth, potatoes, salt and pepper, increase heat to medium high and cook until thick and bubbling, stirring often.
  • Reduce heat to low, cover and simmer, stirring ocassionaly, 10-12 minutes or until vegetables are tender.
  • Add cheese, tomato and sour cream and simmer until cheese is melted.

CRAB AND ASPARAGUS SOUP



Crab and Asparagus Soup image

I get rave reviews from family and friends whenever I make this soup, but the biggest compliment was when my son called to ask for the recipe so he could make it for his roommates. -Patti Bogetti, Magnolia, Delaware

Provided by Taste of Home

Categories     Lunch

Time 1h5m

Yield 6 servings.

Number Of Ingredients 15

1-1/4 cups chopped sweet onion
1 celery rib, chopped
2 tablespoons butter
2 tablespoons all-purpose flour
1/2 teaspoon seafood seasoning
1/4 teaspoon salt
1/4 teaspoon pepper
1/8 teaspoon ground nutmeg
1 cup water
1-1/2 teaspoons chicken bouillon granules
2 medium red potatoes, cubed
8 ounces fresh asparagus, cut into 3/4-inch pieces
2 cups half-and-half cream
1 can (6-1/2 ounces) lump crabmeat, drained
Optional toppings: chopped fresh parsley and cracked pepper

Steps:

  • In a large saucepan, saute onion and celery in butter. Stir in the flour, seafood seasoning, salt, pepper and nutmeg until blended; gradually add water and bouillon. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in potatoes. Reduce heat; simmer, uncovered, for 10 minutes., Add asparagus; cook 8-12 minutes longer or until vegetables are tender. Stir in the cream and crab; heat through. If desired, sprinkle with parsley and pepper.

Nutrition Facts : Calories 257 calories, Fat 12g fat (8g saturated fat), Cholesterol 78mg cholesterol, Sodium 546mg sodium, Carbohydrate 22g carbohydrate (6g sugars, Fiber 2g fiber), Protein 12g protein.

ASPARAGUS SOUP WITH SOUR CREAM



Asparagus Soup with Sour Cream image

Provided by Food Network

Time 40m

Yield 6 to 8 servings

Number Of Ingredients 9

2 tablespoons sweet butter
1 small onion, diced
1 leek, white only, washed and diced (about 1/2 cup)
1 bay leaf
1/2 teaspoon dry thyme
2 quarts chicken stock
2 pounds fresh pencil asparagus, top 2 inches cut off, steamed, and reserved for garnish
1/2 cup heavy cream
1/2 cup sour cream

Steps:

  • Melt butter in soup pot. Add onion, leeks, salt, and pepper and sweat for 5 minutes. In cheesecloth combine bay leaf and thyme and tie to form sachet. Add sachet of herbs to vegetables. Have stock simmering in saucepan. Add hot stock to vegetables, bring to the boil, reduce, and simmer for 20 minutes. Add asparagus bottoms, and continue to simmer for 10 minutes. Remove sachet of herbs. With immersion blender, puree soup (or puree in batches in a standing blender).
  • Carefully strain soup through fine sieve. Return strained soup to the pot and reboil. Add cream and heat through, but do not boil. Serve immediately with hot asparagus tips strewn in as garnish. Finish with a dollop of sour cream.
  • Please note that this soup may be chilled and served cold.

CRAB AND ASPARAGUS SOUP



Crab and Asparagus Soup image

This is such an easy soup, yet it is elegant enough for special occasions. To effectively cut corn kernels off the ear, stand the cob up vertically with the stem end on the cutting boards. Slice down the length of the cob with a knife.

Provided by Food Network

Categories     main-dish

Time 25m

Yield 8 servings

Number Of Ingredients 8

2 quarts chicken broth
3 cups 1/2-inch pieces fresh asparagus, preferably thin, sliced on the diagonal
1 ear of fresh white corn, kernels cut off, or 1/2 cup frozen white corn kernels
1/2 cup dry sherry
1 tablespoon freshly ground white pepper
1/2 cup cornstarch mixed with 1 cup cold water
1 pound fresh crabmeat, picked over to remove any cartilage or shells
3 scallions, sliced on the diagonal into 1/2-inch pieces

Steps:

  • Bring the chicken broth to a boil in a large pot. Add the asparagus and corn; stir. Add the sherry and white pepper; stir. Cook for 3 minutes, or until the asparagus is bright green in color.
  • Stir the cornstarch mixture into soup, adding it gradually, until lightly thickened. The soup should not be as thick as a sauce.
  • Once the soup is thickened, add the crabmeat and scallions. Stir well, and serve immediately.

ROAST YUKON GOLD POTATO SOUP



Roast Yukon Gold Potato Soup image

Provided by Food Network

Time 2h45m

Yield 4 servings

Number Of Ingredients 14

1/8 cup extra-virgin olive oil
1 shallot, peeled and finely sliced
2 large Yukon gold potatoes
34 ounces vegetable stock, heated to a boil
2 cloves garlic
1/2 cup cream, optional
8 black peppercorns (crushed)
Kosher salt
1/2 cup vegetable stock
1 Yukon gold salferino
2 purple potato salferino
3 teaspoons black truffle shavings, finely chopped
2 tablespoons butter
Snipped chives

Steps:

  • Heat olive oil in a pan slowly, add the shallots and allow to sweat until cooked and opaque. Remove shallots and drain, add the Yukon gold potatoes and increase heat, sear the potatoes in the hot oil until caramelized and golden, then add the shallots back to potatoes. Add boiling stock, reserving 1/2 cup, and the garlic to the potatoes, turn down heat to a simmer. Cook until potatoes are soft, add the cream, if desired, and blend. Pass mixture through a fine strainer. Season, to taste, with salt and pepper.
  • Boil the remainder of the stock, add the small garnishing potatoes and cook quickly. Then add the chopped truffle and butter. Reduce the stock until an emulsion coats the vegetables. Top the dish with chives.
  • To serve, top soup with garnish and sprinkle with chives.

ASPARAGUS AND YUKON GOLD POTATO SOUP WITH CRAB AND CHIVE SOUR CREAM



Asparagus and Yukon Gold Potato Soup with Crab and Chive Sour Cream image

Delicious spring-time soup. The crab is optional but I think it makes the soup so great. You can substitute shrimp meat for the crab, if you'd like.

Provided by MICHELLE0011

Categories     Vegetable Soup

Time 50m

Yield 6

Number Of Ingredients 15

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

Steps:

  • 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 148.4 calories, Carbohydrate 15.4 g, Cholesterol 25.3 mg, Fat 6.8 g, Fiber 2.6 g, Protein 8.1 g, SaturatedFat 2.8 g, Sodium 779.9 mg, Sugar 2.4 g

SOUR CREAM AND CHIVE POTATOES



Sour Cream and Chive Potatoes image

I came up with this dish just the other day when my fiancé asked for a ham that night for dinner. I usually make regular old mashed potatoes with ham, but that night I just didn't feel like it. So I scrambled through my kitchen a bit and came up with these bad boys.

Provided by MizEmerilLagasse

Categories     Potato

Time 1h30m

Yield 6 serving(s)

Number Of Ingredients 10

4 large baking potatoes, peeled
3 tablespoons butter
2 tablespoons flour
1 (14 1/2 ounce) can low sodium chicken broth
1/2 cup cream or 1/2 cup milk
10 sprigs fresh chives, finely chopped
1/2 cup sour cream
1/2 teaspoon salt
1/2 teaspoon pepper
8 ounces munchee cheese or 8 ounces another white cheese, grated

Steps:

  • Preheat your oven to 350°F and line the bottom of a 9x9-inch square baking pan with foil (I use release foil, but if you're not, grease the foil).
  • With a really sharp knife (if you know how to do it) or a mandolin, cut the potatoes just about paper thin (like potato chips); place slices in a bowl of water and set aside.
  • In a medium sauce pan, over medium heat, melt the butter then add the flour and cook, stirring constantly, for about 3-5 minutes or until it starts to smell nutty.
  • Whisk in the broth and the cream then bring it to a boil.
  • Remove from the heat and add the chives, sour cream, salt, and pepper.
  • Spread a little of the chive sauce on the bottom of the lines pan then place two layers of potatoes on top of that.
  • Spread more of the chive sauce on that, sprinkle with cheese and start again the two layers of potatoes, then the cream sauce, then the cheese (You should get about 4 to 5 layers if the potatoes are really thinly sliced).
  • Cover with foil and bake for 45 minutes then remove the foil and bake for another 15 minutes (the potatoes should fork tender, and if they're not, just cover them and cook them for another 10-15 minutes).
  • Let rest on your counter for at least 10 minutes before cutting.

ASPARAGUS AND YUKON GOLD POTATO SOUP WITH CRAB AND CHIVE SOUR CREAM



Asparagus and Yukon Gold Potato Soup with Crab and Chive Sour Cream image

Delicious spring-time soup. The crab is optional but I think it makes the soup so great. You can substitute shrimp meat for the crab, if you'd like.

Provided by MICHELLE0011

Categories     Vegetable Soup

Time 50m

Yield 6

Number Of Ingredients 15

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

Steps:

  • 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 148.4 calories, Carbohydrate 15.4 g, Cholesterol 25.3 mg, Fat 6.8 g, Fiber 2.6 g, Protein 8.1 g, SaturatedFat 2.8 g, Sodium 779.9 mg, Sugar 2.4 g

ASPARAGUS AND YUKON GOLD POTATO SOUP WITH ROASTED TOMATOES (SPAR



Asparagus and Yukon Gold Potato Soup With Roasted Tomatoes (Spar image

Posted for Zaar World Tour 2005. This would make a very pretty "spring" soup. From The Swedish Table by Helene Henderson. She recommends peeling the tomatoes but I probably wouldn't bother. I have not tried this recipe yet.

Provided by Kumquat the Cats fr

Categories     Potato

Time 40m

Yield 4 serving(s)

Number Of Ingredients 12

1 tablespoon olive oil
1 lb potato, peeled and chopped (Yukon gold or russet, 1 large)
1 small onion, peeled and chopped
1 lb asparagus, rough ends discarded and diced into chunks (about 16-20 spears)
2 cups vegetable broth
1 lemon, juice of (3 tablespoons)
salt and pepper, to taste
4 roma tomatoes, cored and cut in half
1 teaspoon hot pepper sauce or 1 teaspoon chipotle chile in adobo
1 teaspoon Worcestershire sauce (vegetarian brands are available)
1 teaspoon balsamic vinegar
1 dash sugar

Steps:

  • Preheat oven to 350 Fahrenheit.
  • Place tomatoes cut side down in metal broiling pan for 20-25 minutes or until lightly seared and skins begin to curl.
  • Meanwhile, in a large pot combine olive oil, potatoes and onion. Cook on low to medium heat, stirring often, until onion is translucent and potatoes begin to soften, about 6-8 minutes.
  • Add asparagus and cook 2-3 minutes more. Season lightly with salt and pepper.
  • Add broth and simmer until potatoes and asparagus are just done, about 3 minutes.
  • Using an immersion blender or conventional blender, process soup for a few seconds until blended but still chunky. Add lemon juice and additional salt and pepper if needed.
  • Peel and discard tomato skins (if desired). Transfer tomatoes to a food processor or blender and add chipolte pepper (or hot sauce), Worcestershire sauce, vinegar and sugar. Process until smooth.
  • Ladle asparagus soup into bowl and garnish with generous tablespoon of tomato mixture.

Nutrition Facts : Calories 165.4, Fat 3.9, SaturatedFat 0.6, Sodium 71.9, Carbohydrate 29.9, Fiber 5.8, Sugar 5.4, Protein 5.8

ASPARAGUS POTATO SOUP



Asparagus Potato Soup image

"This creamy and comforting soup is a terrific way to warm up on a cold or rainy day," writes Sherry McKellar of Springville, Utah. Hearty bowls featuring tender potatoes and asparagus get a special touch when topped with bacon and cheddar cheese.

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 7 servings.

Number Of Ingredients 14

2 cups diced peeled potatoes
1/2 pound fresh asparagus, chopped
1/2 cup chopped onion
2 celery ribs, chopped
1 tablespoon chicken bouillon granules
4 cups water
1/4 cup butter, cubed
1/2 cup all-purpose flour
1 cup heavy whipping cream
1/2 cup milk
1/2 teaspoon salt
Dash pepper
12 bacon strips, cooked and crumbled
3/4 cup shredded cheddar cheese

Steps:

  • In a large saucepan or soup kettle, combine the potatoes, asparagus, onion, celery, bouillon and water. Bring to a boil. Reduce heat; cover and simmer for 15 minutes or until vegetables are tender. Stir in the butter., In a bowl, combine flour, cream, milk, salt and pepper until smooth; add to the vegetable mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Garnish with bacon and cheese.

Nutrition Facts :

YUKON GOLD POTATO AND CHIVE SOUP



Yukon Gold Potato and Chive Soup image

Categories     Soup/Stew     Milk/Cream     Blender     Dairy     Herb     Potato     Quick & Easy     Lunch     Winter     Chive     Sour Cream     Bon Appétit     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Serves 6

Number Of Ingredients 6

7 cups (or more) canned low-salt chicken broth
2 1/2 pounds Yukon Gold potatoes, peeled, sliced (about 7 cups)
3 large garlic cloves, peeled
2/3 cup half and half
1/2 cup minced fresh chives
Sour cream

Steps:

  • Combine 7 cups chicken broth, potatoes and garlic cloves in large pot. Bring to boil. Reduce heat to medium; cover and simmer until potatoes are very tender, about 25 minutes.
  • Working in batches, puree soup in blender until smooth. Return to same pot. Add half and half and bring to simmer. Thin with more broth if soup is too thick. Season to taste with salt and pepper. Stir in chives. (Can be prepared 1 day ahead. Cover and refrigerate. Rewarm over low heat, stirring frequently.)
  • Ladle soup into bowls. Top with dollop of sour cream and serve.

ASPARAGUS AND YUKON GOLD POTATO SOUP WITH CRAB AND CHIVE SOUR CREAM



Asparagus and Yukon Gold Potato Soup with Crab and Chive Sour Cream image

Delicious spring-time soup. The crab is optional but I think it makes the soup so great. You can substitute shrimp meat for the crab, if you'd like.

Provided by MICHELLE0011

Categories     Vegetable Soup

Time 50m

Yield 6

Number Of Ingredients 15

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

Steps:

  • 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 148.4 calories, Carbohydrate 15.4 g, Cholesterol 25.3 mg, Fat 6.8 g, Fiber 2.6 g, Protein 8.1 g, SaturatedFat 2.8 g, Sodium 779.9 mg, Sugar 2.4 g

CREAMY POTATO AND CHIVES SOUP



Creamy Potato and Chives Soup image

Make and share this Creamy Potato and Chives Soup recipe from Food.com.

Provided by Millereg

Categories     Chicken

Time 1h5m

Yield 80 fluid ounces, 7-10 serving(s)

Number Of Ingredients 16

1 1/4 lbs russet potatoes, peeled and diced into ½ inch squares
6 ounces unsalted butter
3/4 cup flour
1 (6 ounce) onions, chopped
2 tablespoons vegetable oil
7 cups water
1 bay leaf
2 tablespoons chopped fresh chives (more if desired)
1 1/2 tablespoons chicken bouillon powder
1 teaspoon Lawry's Seasoned Salt
1/4 teaspoon black pepper
1/2 teaspoon garlic powder
2 cups whole milk
4 fluid ounces table cream
12 fluid ounces sour cream
crouton, if desired (to garnish)

Steps:

  • Cook the potatoes until they are tender; set aside.
  • Prepare roux: melt the butter in a small saucepan over medium heat.
  • Gradually whisk in the flour until it is well combined.
  • Cook over medium heat, stirring often, for about 3 to 5 minutes or until the mixture turns an almond colour and is very creamy; set aside.
  • To make the soup: in large kettle, sauté the onion in oil until it is soft.
  • Add the water, bay leaf, chives, chicken bouillon, seasoning salt, pepper and garlic powder; bring to a boil.
  • Whisk in the milk and table cream, then the prepared roux; cook, stirring frequently, until thickened.
  • Add the sour cream and potatoes.
  • Simmer until soup reaches 160°F.
  • Remove the bay leaf.
  • Remove from the heat and serve with croutons if desired.

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From forksoverknives.com


ASPARAGUS SOUP WITH CREAM AND CHIVES - NOURISHED KITCHEN
2012-06-10 Simmer, covered, for twenty-five minutes. While the broth simmers, melt butter in a large soup pot or Dutch oven. When it froths, stir in thinly sliced leeks and the rice. Sprinkle with salt, cover and let them sweat about 3 minutes. Strain the stock, discarding the solids and pour the liquid into the soup pot. Stir in the asparagus.
From nourishedkitchen.com


YUKON GOLD POTATO AND BACON SOUP - TOURISM PEI
Heat the butter in a large saucepan and add the bacon. Cook the bacon over medium heat until it is about half-cooked. Add the onion, carrots and celery and cook for about 5 minutes. Add the potatoes and chicken stock and bring to a boil. Reduce the heat, add the sage and simmer, covered, until the potatoes are tender, 10 to 15 minutes.
From tourismpei.com


CLASSIC GLUTEN-FREE SHORTCAKES | EAT! GLUTEN-FREE
Preheat the oven to 400°F. Whisk together the flour, sugar, baking powder, salt, xanthan gum, and nutmeg. Cut the butter into small cubes or thin pats, and using a pastry blender or your fingers, work the butter into the dry ingredients until the mixture is unevenly crumbly. Combine the milk, egg, and vanilla, and add all at once to the dry ...
From celiac.org


10 BEST CREAM OF CRAB SOUP WITH POTATOES RECIPES - YUMMLY
2022-07-14 chicken stock, sour cream, butter, fresh flat leaf parsley, chives and 8 more Corn and Crab Bisque Karen's Kitchen Stories butter, cream, bay leaves, cold water, salt, cayenne pepper, vegetable bouillon and 11 more
From yummly.com


NEW POTATOES WITH CONFIT GARLIC, SOUR CREAM AND CHIVES RECIPE
2022-06-14 Put the potatoes in a large saucepan and cover with water and a good pinch of salt. Set over a medium heat and bring to a simmer. Cook for …
From telegraph.co.uk


BAKED POTATOES WITH CHIVE SOUR CREAM - FOOD NETWORK
Method. 1) Preheat the oven to 200C/gas 6. Skewer the baking potatoes with metal skewers, so they cook through faster, and place them directly on the middle oven baking rack for 1 hour and 15 minutes. 2) Meanwhile add the sour cream to a bowl with the whole-grain mustard, salt, white pepper and chopped chives, reserving a teaspoon of chives to ...
From foodnetwork.co.uk


RECIPES/YUKON-GOLD-POTATO-AND-CHIVE-SOUP-3165.JSON AT MASTER ...
A collection of cooking recipes in json format. Contribute to dpapathanasiou/recipes development by creating an account on GitHub.
From github.com


ASPARAGUS SOUP WITH SMOKED SALMON AND CHIVE SOUR CREAM
Slowly mix in the stock, stirring constantly. Bring to a simmer and cook until asparagus is very tender, about 20 minutes. Puree the mixture in a food processor or blender. Return to the pot and bring back to a gentle simmer. Season with salt and pepper. Combine the sour cream and chives in a small bowl. Ladle the soup into bowls.
From thriftyfoods.com


RIB-EYE WITH SOUR CREAM AND CHIVE CRISPY POTATO ... - GREAT BRITISH …
Pass the potato through a sieve into a pan and gently heat with the knob of butter, milk and the sour cream to create a smooth mash. Taste and season with salt, then keep warm. Prepare a deep-fat fryer or heat deep pan of oil to 160ºC then deep-fry the potato skins for about 1 …
From greatbritishchefs.com


SIMPLY ASPARAGUS: FAVORITE RECIPES THAT EVERYONE LOVES
Chicken with Asparagus and Roasted Red Peppers. Chicken, Asparagus and Mushroom Skillet. Chilled Marinated Asparagus. Chinese Noodle Pancakes with Asparagus. Cold Asparagus with Prosciutto and Lemon. Crabmeat and Asparagus Soup. Creamy Citrus-Chive Asparagus. Creamy Macaroni with Asparagus.
From books.apple.com


RECIPE : ASPARAGUS AND YUKON GOLD POTATO SOUP WITH CRAB AND …
2021-09-07 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 Directions In a small bowl, stir together the sour cream, chives and lemon juice ...
From recipescook.blogspot.com


BAKED POTATO SOUP - DINNER, THEN DESSERT
2019-02-28 To make this potato soup recipe in the slow cooker cook the bacon in a pan then use the fat to cook onions as directed in the stovetop directions. Add the onions to the slow cooker with the garlic, potatoes, salt and pepper and cook on low for 4 hours. Add the butter and flour together in a bowl and mash them together until fully combined, add ...
From dinnerthendessert.com


WHERE TO EAT IN VANCOUVER: ROMANTIC RESTAURANTS TO CUTE CAFES
Where To Eat In Vancouver According To Mijune Pak. Vancouver’s food scene offers visitors endless opportunities to enjoy a memorable feast.. The city’s top culinary brass offer everything from elegant high tea, a craft beer bacchanal, award-winning fine dining restaurants and some of the best Asian cuisine in North America.. Mijune Pak is a local Vancouver restaurant expert, …
From dobbernationloves.com


YUKON GOLD POTATO AND CHIVE SOUP - BIGOVEN.COM
Tastets like a baked potaot with sour cream and chives. Is even better the second day Add your review, photo or comments for Yukon Gold Potato and Chive soup. American Soups, Stews and Chil... Is even better the second day Add your review, photo or comments for Yukon Gold Potato and Chive soup.
From bigoven.com


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