Avocado-Buttermilk Soup with Crab Salad

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

Avocado-Buttermilk Soup with Crab Salad
Simple orange-infused crabmeat floats atop a rich, creamy soup. If the soup seems a little too thick, add 1 to 2 tablespoons more buttermilk.
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Prep Time
10 min
Cook Time
8 min
Total Time
18 min
Prep Time
10 min
Cook Time
8 min
Total Time
18 min
Ingredients
  1. 3/4 cup fat-free buttermilk
  2. 1/2 cup chopped fresh tomatillos
  3. 1/2 cup fat-free, lower-sodium chicken broth
  4. 3/8 teaspoon salt
  5. 2 ripe peeled avocados, pitted
  6. 1 serrano pepper, seeded
  7. 1 small garlic clove
  8. 2 tablespoons minced red bell pepper
  9. 1 tablespoon chopped fresh chives
  10. 1 teaspoon fresh lemon juice
  11. 1/2 teaspoon grated orange rind
  12. 8 ounces lump crabmeat, drained and shell pieces removed
Instructions
  1. 1. Place first 7 ingredients in a blender; process until smooth.
  2. 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.
Adapted from Myrecipes.com
Adapted from Myrecipes.com
Healthy Recipes http://top.worldctraffic.com/click?/

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