Chilled Asparagus Mint Soup with Crab & Avocado Salad Recipe
May 30, 2012
This ultra-low calorie soup is tasty, easy to make and contains less than 1g of saturated fats per serving.
Makes 6 servings
1 lb. bunch asparagus
½ cup low-fat buttermilk
¼ cup scallions, green tops only
2 tsp. kosher salt
3 cups sparkling mineral water
30 mint leaves
Remove the woody ends from the asparagus and cut into 2” segments.
Blanch for 3 minutes in boiling, salted water. Remove, drain and chill in an ice bath.
Blanch the scallion greens in the same boiling water for 30 seconds. Remove, drain and chill in an ice bath.
Place the asparagus, scallions, buttermilk, salt, mint leaves and sparkling water in a blender and blend until you achieve a smooth consistency (approximately 2 minutes). If a thinner consistency is desired, strain through a fine mesh strainer.
Refrigerate for 1 hour or overnight.
2 ½ oz. lump crabmeat
½ avocado, small dice
¼ Granny Smith apple, small dice
1 red radish, brunoise
1 shallot, brunoise
1 tbsp. finely chopped chives
4 mint leaves, chiffonade
1 tsp. lime juice
1 tsp. olive oil
1 pinch sea salt
Combine all of the ingredients for the crab and avocado salad, mixing carefully as to not mash up the avocado dice.
Check for seasoning.
Place a 1-2 tbsp. of crab salad in the center of the serving bowl and pour soup over tableside in front of your guest.
Nutritional information per serving:
Saturated Fat: .5g
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