Spring Pea Soup with Crab Flan

Spring Pea Soup with Crab Flan
Photo by Becky Luigart-Stayner

Ingredients

  • Cooking spray
  • ¼ cup 2% reduced-fat milk
  • 2 large egg whites
  • 1 teaspoon olive oil
  • ½ cup chopped onion
  • ¼ cup sliced green onions
  • 2 cups chopped tomato
  • + 29 more ingredients
    • ¼ teaspoon salt
    • ¼ teaspoon salt
    • 1 cup torn spinach
    • ½ cup chopped onion
    • 1 large egg
    • 1/8 teaspoon black pepper
    • 2 cups chopped tomato
    • ¼ teaspoon salt
    • 1 cup torn spinach
    • 1 large egg
    • 1 garlic clove, minced
    • Cooking spray
    • 3 ½ cups fat-free, less-sodium chicken broth
    • 1 teaspoon olive oil
    • 1 garlic clove, minced
    • 3 ½ cups fat-free, less-sodium chicken broth
    • ¼ teaspoon salt
    • 1/8 teaspoon black pepper
    • 2 ½ cups shelled green peas, divided (about 2 1/2 pounds unshelled green peas)
    • ¼ cup sliced green onions
    • 2 ½ cups shelled green peas, divided (about 2 1/2 pounds unshelled green peas)
    • ¼ cup 2% reduced-fat milk
    • Soup:
    • Soup:
    • ¾ cup lump crabmeat, drained and shell pieces removed (about 4 ounces)
    • ¾ cup lump crabmeat, drained and shell pieces removed (about 4 ounces)
    • Flan:
    • Flan:
    • 2 large egg whites

Preheat oven to 325°. To prepare flan, combine first 3 ingredients in a bowl, and stir with a whisk. Stir in crabmeat, green onions, 1/4 teaspoon salt, and pepper. Divide the mixture evenly among 4 (6-ounce) custard cups or ramekins coated with cooking spray. Place cups on a baking sheet. Bake at...

View full recipe at My Recipes

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