Avocado buttermilk soup with crab salad

By lily_bones

Nutritional Information

Calories:252
Fat:16.3g (sat 2.6g,mono 9.8g,poly 2.3g)
Protein:16.9g
Carbohydrate:12.4g
Fiber:5.7g
Cholesterol:44mg
Iron:1.5mg
Sodium:540mg
Calcium:107mg

Ingredients

• Ingredients
• 3/4 cup fat-free buttermilk
• 1/2 cup chopped fresh tomatillos
• 1/2 cup fat-free, less-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

Details

Servings 4

Preparation

Step 1

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.

Wine note: The fresh and healthful ingredients of Avocado-Buttermilk Soup with Crab Salad scream California--or, specifically, California chardonnay. The full body and supple texture of a well-balanced wine like Bogle Chardonnay, California 2008 ($11), permit it to partner with the creamy soup and sweet shellfish, while the wine's tart apple flavors and lively finish cleanse the palate for the next delicious bite. --Jeffery Lindenmuth


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.