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.
Cooking Light AUGUST 2010
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.
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