Av­o­cado Crab Soup

Delight Gluten Free - - Indulge -

YIELD: 6 SERV­INGS TO­TAL TIME: 40 MIN­UTES GLUTEN-FREE, DAIRY-FREE, EGG-FREE, SOY-FREE, RICE-FREE

For the soup: 1 tea­spoon av­o­cado oil 1 cup chopped white onion ½ cup chopped poblano pep­per ¼ tea­spoon salt 1 ta­ble­spoon minced jalapeno pep­per 1 ta­ble­spoon minced gar­lic 4 cups chicken stock 3 ta­ble­spoons fresh lime juice 2 large ripe av­o­ca­does, pit­ted,

peeled and chopped 1 tea­spoon fish sauce Salt, to taste Pep­per, to taste

For the crab top­ping: 1 tea­spoon av­o­cado oil 1 tea­spoon smoked pa­prika 1 tea­spoon cumin pow­der 1 cup frozen corn ker­nels ½ cup jarred roasted red pep­per,

drained and diced ¼ cup diced green onion, white parts only 1 tea­spoon minced gar­lic 8 ounces fresh jumbo lump crab meat ¼ cup freshly chopped cilantro leaves 1. In a large pot, heat av­o­cado oil over medium-low heat. Add in the onion, poblano pep­per, and salt and cook, stir­ring of­ten, un­til the onion is soft, about 5 to 7 min­utes.

2. Add in the gar­lic and cook 1 ad­di­tional minute. Add in the chicken stock and bring to a slow sim­mer. Cook un­cov­ered for 15 min­utes.

3. While soup is sim­mer­ing, make the crab top­ping. To make the top­ping, in a medi­um­sized skil­let, heat av­o­cado oil over medium heat. Add in the smoked pa­prika and cumin and cook for one minute.

4. Add in the corn, roasted red pep­pers, green onion and gar­lic and sauté for 5 min­utes.

5. Re­duce the heat to low and stir in the crab and cilantro. Cook for 3 min­utes and then re­move from heat and set aside.

6. Re­move the soup mix­ture from heat and stir in the av­o­ca­dos, lime juice and fish sauce. Us­ing an im­mer­sion blender, blend the soup un­til smooth.

7. Put soup back on low­est heat set­ting, just to warm through.

8. Pour soup into serv­ing bowls and top with crab mix­ture be­fore serv­ing.

NU­TRI­TION PER SERV­ING: CALO­RIES: 400, FAT: 18G, SAT­U­RATED FAT 3G, CHOLES­TEROL: 30MG, SODIUM: 528MG, CAR­BO­HY­DRATES: 45G, FIBER: 15G, SU­GARS: 7G, PRO­TEIN: 21G

JAN­UARY - FE­BRU­ARY 2017

Note: If us­ing ba­con bits such as Bac-os, you can elim­i­nate the olive oil and the sauté step—the ba­con bits can be added to the soup “as is.”

EXCERPTED FROM THE BOOK OF VEGANISH BY KATHY FRESTON. COPY­RIGHT ©2016. AVAIL­ABLE FROM PAM KRAUS BOOKS, AN IM­PRINT OF PEN­GUIN RAN­DOM HOUSE LLC.

NU­TRI­TION PER SERV­ING: CALO­RIES: 377, FAT: 17G, SAT­U­RATED FAT 3G, CHOLES­TEROL: 0MG, SODIUM: 655MG, CAR­BO­HY­DRATES: 39G, FIBER: 9G, SU­GARS: 6G, PRO­TEIN: 15G

4. Add the wine, mush­room stock, wa­ter, miso, pars­ley, and thyme and sim­mer for 20 to 30 min­utes. Sea­son with fresh cracked pep­per and salt. Serve im­me­di­ately.

EXCERPTED FROM THE GLUTEN-FREE VEGE­TAR­IAN FAM­ILY COOK­BOOK: 150 HEALTHY RECIPES FOR MEALS, SNACKS, SIDES, DESSERTS, AND MORE BY SU­SAN O’BRIEN. COPY­RIGHT ©2015. AVAIL­ABLE FROM DA CAPO LIFE­LONG BOOKS, AN IM­PRINT OF PERSEUS BOOKS, LLC, A SUB­SIDIARY OF HACHETTE BOOK GROUP, INC.

NU­TRI­TION PER SERV­ING: CALO­RIES: 229, FAT: 12G, SAT­U­RATED FAT 6G, CHOLES­TEROL: 23MG, SODIUM: 751MG, CAR­BO­HY­DRATES: 27G, FIBER: 5G, SU­GARS: 13G, PRO­TEIN: 5G

JAN­UARY - FE­BRU­ARY 2017

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