Crab Bisque with Avocado, Tomato & Corn Relish (Printer-Friendly Version) | Eating Well
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Crab Bisque with Avocado, Tomato & Corn Relish

http://www.eatingwell.com/recipes/crab_bisque_with_corn_avocado_relish.html

From EatingWell:  July/August 2010

Our light version of classic crab bisque gets its creaminess from a combination of low-fat milk plus pureed vegetables and potatoes. The tangy, chunky relish provides a textural and flavor contrast to the smoky, rich-tasting bisque. Serve with crusty whole-grain rolls and some extra wedges of lime for squeezing.

Makes 8 servings, about 1 cup soup & 1/4 cup relish each | Active Time: 35 minutes | Total Time: 50 minutes

Ingredients

Relish

Bisque

Preparation

  1. To prepare relish: Combine avocado, corn, tomato, lime juice, salt and pepper in a small bowl; toss to coat. Let stand at room temperature while you prepare the bisque.
  2. To prepare bisque: Heat oil in a large saucepan over medium heat. Add corn, onion and bell pepper and cook, stirring often, until the onion and pepper have softened, about 5 minutes. Add potato and paprika and cook, stirring often, for 2 minutes. Add sherry and cook, scraping up any browned bits, until the liquid has reduced slightly, about 5 minutes. Add stock (or broth) and bring to a boil. Reduce heat and simmer, stirring occasionally, until the potatoes are very tender, about 15 minutes.
  3. Working in two batches, puree the vegetable mixture in a blender or food processor. (Use caution when pureeing hot liquids.) Return the puree to the saucepan; stir in milk, crab and salt. Cook, stirring occasionally, until heated through, 3 to 5 minutes. Serve each portion of bisque with about 1/4 cup relish; sprinkle with additional paprika, if desired.

Nutrition

Per serving : 230 Calories; 7 g Fat; 1 g Sat; 4 g Mono; 35 mg Cholesterol; 23 g Carbohydrates; 16 g Protein; 4 g Fiber; 441 mg Sodium; 719 mg Potassium

1 1/2 Carbohydrate Serving

Exchanges: 1 starch, 1 vegetable, 1 lean meat, 1 fat

Tips & Notes