Avocado-Buttermilk Soup with Crab Salad

Avocado-Buttermilk Soup with Crab Salad Recipe
Photo: John Autry; Styling: Lindsey Ellis Beatty
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.

Yield:

4 servings

Recipe from

Cooking Light

Recipe Time

Total: 18 Minutes

Nutritional Information

Calories 252
Fat 16.3 g
Satfat 2.6 g
Monofat 9.8 g
Polyfat 2.3 g
Protein 16.9 g
Carbohydrate 12.4 g
Fiber 5.7 g
Cholesterol 44 mg
Iron 1.5 mg
Sodium 540 mg
Calcium 107 mg

Ingredients

3/4 cup fat-free buttermilk
1/2 cup chopped fresh tomatillos
1/2 cup fat-free, lower-sodium chicken broth
3/8 teaspoon salt
2 ripe peeled avocados, pitted
1 serrano pepper, seeded
1 small garlic clove
2 tablespoons minced red bell pepper
1 tablespoon chopped fresh chives
1 teaspoon fresh lemon juice
1/2 teaspoon grated orange rind
8 ounces lump crabmeat, drained and shell pieces removed

Preparation

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.

Note:

Ann Taylor Pittman,

August 2010
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