Avocado-Crab Soup Recipe

Simplify mealtime by serving this creamy yogurt-based soup with corn muffins. Avocado-Crab Soup picture

Summary

Prepration Time10 MinutesCooking Time15 Minutes

Difficulty LevelVery EasyHealth IndexAverage

Servings4CuisineMexican

CourseSide DishSpecialityHolidays

Main IngredientChicken

Seafood Lovers

Ingredients

1 can (10 1/2 ounces) condensed chicken broth

1 cup water

1 green onion, cut into about 1-inch pieces

1 small garlic clove

1 tablespoon lemon juice

2 medium avocados, peeled and cut up

1 cup plain fat-free yogurt

1 package (6 ounces) frozen crabmeat, thawed, drained and cartilage removed

How to make Avocado-Crab Soup

1. Heat broth, water, onion and garlic to boiling in 2-quart saucepan. Pour hot mixture into food processor or blender. Add lemon juice and avocados. Cover and process about 30 seconds or until smooth.
2. Pour blended mixture back into saucepan. Stir in yogurt and crabmeat. Heat, stirring constantly, just until hot.

Comments

Comments: 1 | Add a Comment

Anonymous says :

This recipe SUCKS.S.U.C.K.S!!!!!!!!!!!!!!!!!!!!!!!!!!!!I did everything the recipe said,it turned out like CRAP."Simplify mealtime by serving this creamy yogurt-based soup with corn muffins." NO,how about simplify mealtime by throwing this recipe OUT-THE-WINDOW,and making something worthwhile!This recipe is going to need alot more then muffins to make it taste good.Don't waste good crab on this POS recipe,because even if you do make it the soup is still going to need ALOT of doctoring up.HORRIBLE!!!!!

Posted on: 27 September 2009 - 1:45pm