Avocado-Crab Soup Recipe
Simplify mealtime by serving this creamy yogurt-based soup with corn muffins.
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
Directions
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.
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
Questions, Comments and Reviews
Related Recipes
By Same Chef
Chef
