Friday, November 5, 2010

Avocado-Buttermilk Crab Soup

**found in August 2010 Cooking Light

Simple orange-infused crabmeat floats atop a rich, creamy soup.  If the soup seems a little too thick, add 1-2 tbsp more buttermilk.

3/4 cup fat-free buttermilk
1/2 cup chopped fresh tomatillos
1/2 cup fat-free, less-sodium chicken broth (make sure it is gluten-free)
3/8 tsp. salt
2 ripe peeled avocados, pitted
1 serrano pepper, seeded
1 small garlic clove
2 tbsp minced red bell pepper
1 tbsp chopped fresh chives
1 tsp fresh lemon juice
1/2 tsp grated orange rind
8 ounces lump crabmeat, drained and shell pieces removed

1. Place first 7 ingredients in a blender; process until smooth
2. Combine bell pepper and remaining ingredients; toss gently to combine.  Spoon about 3/4 cup soup into each of 4 bowls; top each serving with about 1/3 cup crabmeat mixture.  

Yield: 4 servings

xoxo Julie

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