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Ingredientes
- 4 x Ripe avocados peeled, seeded, and minced
- 2 c. Half-and-half
- 2 c. Lowfat sour cream
- 2 Tbsp. Chopped shallots
- 1/2 c. Minced green onions
- 2 tsp Minced garlic
- 1 c. Chicken stock or possibly lowfat milk Juice of one lemon Tabasco sauce Worcestershire sauce Salt to taste Cayenne pepper to taste
- 1 Tbsp. Extra virgin olive oil
- 2 Tbsp. Brunoise red peppers
- 2 Tbsp. Brunoise yellow peppers
- 2 Tbsp. Brunoise red onions
- 1/2 lb Crab meat picked over for cartilage
- 2 Tbsp. Finely-minced parsley
Direcciones
- In a food processor, puree the avocados, half and half, lowfat sour cream, shallots, green onions, 1 tsp. garlic, chicken stock and lemon juice. Puree till smooth. Season the soup with Tabasco, Worcestershire sauce, salt and cayenne. Turn the soup into a glass bowl and refrigeratecompletely.
- In a saute/fry pan, heat the extra virgin olive oil. When the oil is warm, add in the peppers and onions. Season with salt and cayenne. Saute/fry for 30 seconds. Add in the remaining garlic and saute/fry for 30 seconds. Remove from the heat and cold completely.
- Turn the vegetables into a mixing bowl. Add in the crab meat and parsley. Season with salt and pepper. Ladle the soup into the serving bowls and garnish the soup with the crab relish.
- This recipe yields 6 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 340g | |
| Recipe makes 6 servings | |
| Calories 464 | |
| Calories from Fat 359 | 77% |
| Total Fat 40.48g | 51% |
| Saturated Fat 16.95g | 68% |
| Trans Fat 0.0g | |
| Cholesterol 103mg | 34% |
| Sodium 291mg | 12% |
| Potassium 867mg | 25% |
| Total Carbs 14.99g | 4% |
| Dietary Fiber 6.5g | 22% |
| Sugars 3.62g | 2% |
| Protein 14.25g | 23% |
