Our light version of the classic crab soup has its creamy, creamy texture thanks to low fat milk, vegetable puree and potatoes. The zesty, intense flavor contrasts with the texture and spicy aroma of this thick soup. Serve with crispy fresh rolls and large lime wedges to squeeze directly into the soup bowl.
Cooking time: 50 minutes
Servings: 8
Ingredients:
Garnish:
- 1 small avocado, diced
- 1 cup fresh corn kernels (about 1 ear; see tips and tricks), or frozen
- 1 medium tomato, diced
- 1 tablespoon lime juice
- 1 / 4 teaspoon salt
- Freshly ground pepper to taste
Soup:
- 1 tablespoon extra virgin olive oil
- 1 cup fresh corn kernels (about 1 ear; see tips and tricks), or frozen
- 1 cup chopped onions
- 1 cup diced yellow bell pepper
- 1 1/2 cups peeled and diced potatoes
- 3/4 teaspoon sweet or dried paprika powder (see tips and tricks), plus a little more to garnish the serving
- 1 cup dry sherry (see tips and tricks)
- 2 cups lightly salted seafood or chicken broth
- 2 cups low fat milk
- 350 gr. crab meat (see “tips and tricks”)
- 1 / 2 teaspoon salt
Preparation:
1. For garnish: Combine avocado, tomato, lemon juice, salt and pepper in a small bowl. Cover and just set aside for a while.
2. For soup: Heat olive oil in a large saucepan over medium heat. Add corn, onions and bell peppers and cook, stirring frequently, for about 5 minutes. Add potatoes and paprika. After 2 minutes add the sherry and stir until the liquid begins to evaporate slightly, about 5 minutes. Pour in broth and bring everything to a boil. Reduce heat and simmer until the potatoes are tender, about 15 minutes, stirring occasionally.
3. Now place the contents of the pot in a blender or use a submersible blender (be careful when handling hot liquids). Then transfer the resulting mixture back to the saucepan. Add milk, crab meat and salt. Cook for 3-5 minutes, stirring occasionally.
Serve with garnish on each serving (about 1/4 cup).
Top with the paprika soup.
Tips and Notes:
Note: Dried paprika is a ground-dried red pepper. It can be found in some large supermarkets.
Jerez is a strong wine native to southern Spain. Don’t use the “culinary sherry” found in many stores, as it can have surprisingly high sodium levels. Instead, buy dry sherry, which is sold in spirits departments or specialty stores.
Tip: Use a sharp knife to separate the corn kernels from the cob. Just cut them off the cob.
Crab meat (already removed from the shell) can be purchased canned, pasteurized, or frozen. Pasteurized crab meat usually has the best aroma and flavor. Look for it in the fresh seafood section.
Nutritional value:
Per serving: 230 kcal; 7 gr. fat, 35 mg cholesterol; 23 gr. carbohydrates; 0 g sugar; 15 gr. squirrel; 4 gr. fiber; 441 mg sodium; 719 mg potassium.
Vitamin C (78% DV), Potassium and Zinc (21% DV), Folic Acid (18% DV), Magnesium (17% DV)