Chilled Corn and Crab Soup
Ingredients
The soup
-
1
tablespoon
olive oil
-
½
cup
chopped shallot
-
1
clove
garlic
-
6
cups
corn kernels
-
3
cups
Almond Breeze Almondmilk Unsweetened Original
-
¾
teaspoon
kosher salt
-
½
teaspoon
ground white pepper
-
½
teaspoon
ground chipotle pepper
-
Juice of 1 to 2
limes
lime juice
The toppings
-
4
ounces
snow crab meat
-
½
each
avocado
-
2
tablespoons
chopped cilantro leaves
Instructions
- Heat olive oil in a stock pot over medium-high heat.
- Add shallot and garlic, cooking until fragrant.
- Stir in corn and cook for 5 minutes.
- Add almond milk, salt, white pepper, and chipotle pepper, then simmer for 10 minutes.
- Cool slightly, then blend half of the mixture until smooth.
- Combine the blended mixture with the remaining corn kernels, reserving some kernels for garnish.
- Stir in lime juice and adjust seasoning as needed.
- Chill the soup for 2 hours.
- Serve garnished with crab meat, avocado, and cilantro.
Nutrition Facts (estimated)
Servings
4 to 6
Calories
250
Total fat
12g
Total carbohydrates
30g
Total protein
10g
Sodium
300mg
Cholesterol
20mg
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