Avocado-Buttermilk Soup with Crab Salad

Avocado-Buttermilk Soup with Crab Salad
Photo by John Autry

Ingredients

  • ½ teaspoon grated orange rind
  • 1 tablespoon chopped fresh chives
  • ½ cup fat-free, less-sodium chicken broth
  • 3/8 teaspoon salt
  • 2 tablespoons minced red bell pepper
  • 3/8 teaspoon salt
  • ½ cup fat-free, less-sodium chicken broth
  • + 17 more ingredients
    • 1 teaspoon fresh lemon juice
    • ¾ cup fat-free buttermilk
    • 8 ounces lump crabmeat, drained and shell pieces removed
    • 8 ounces lump crabmeat, drained and shell pieces removed
    • 2 tablespoons minced red bell pepper
    • ½ cup chopped fresh tomatillos
    • ¾ cup fat-free buttermilk
    • 1 small garlic clove
    • 1 small garlic clove
    • 1 teaspoon fresh lemon juice
    • 1 tablespoon chopped fresh chives
    • 1 serrano pepper, seeded
    • 2 ripe peeled avocados, pitted
    • ½ cup chopped fresh tomatillos
    • ½ teaspoon grated orange rind
    • 2 ripe peeled avocados, pitted
    • 1 serrano pepper, seeded

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. Wine note: The fresh and healthful ingredients of Avocado...

View full recipe at My Recipes

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