Tomato and Crab Soup

Tomato and Crab Soup
 
 
Prep Time: 10 minutes     Cook Time: 30-40 minutes
    Total Time: 40-50 minutes
Yield: 6 Servings     

 

 

 

 

 

 

 

 

 

 

 

 

Ingredients

  • 2 tablespoons olive oil
  • 5 scallions, thinly sliced
  • 1 1/2 stalks lemongrass, peeled, trimmed, thinly sliced
  • 1 Fresno or Thai chile, seeded, minced
  • 2 1/2 pounds beefsteak tomatoes, chopped (about 3 cups)
  • 2 1/4 cups chicken or vegetable stock
  • 1/2 cup coconut milk
  • 3 tablespoons fresh orange juice
  • 1 tablespoon (or more) fresh lime juice
  • Kosher salt
  • 1/2 pound fresh lump crabmeat
  • 6 snow peas, trimmed, thinly sliced on diagonal

 

Instructions

  1. Heat oil in a large saucepan over medium heat. Add scallions, lemongrass, and chile and cook until softened, 3-4 minutes. Add tomatoes and cook until softened, 5–6 minutes. Stir in chicken stock, coconut milk, and orange juice. Bring to a boil, reduce heat, and simmer, stirring occasionally, until flavors meld, about 15 minutes. Let cool slightly.
  2. Working ...

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Posted Wednesday, June 5, 2013 by Michael Gonzales in Recipes, Soups

 
 
 

A Seafood & Squash Nashville Holiday

A Seafood & Squash Nashville Holiday

It's hard to believe it's December 12 already!  With the cold outside and the holidays bearing down on us, our thoughts turn to the menu for the upcoming parties, get-togethers and big holiday meals.  While seafood and squash for the holidays may seem a bit unorthodox, they’re guaranteed to be delicious!  This season, think outside of the box when it comes to your holiday menu and add some fresh ingredients to round out a healthier meal.  Today we bring you some healthier alternatives from some of Nashville’s most notable food experts:  Watermark Restaurant, Whole Foods and Chef Colby.  Enjoy and let us know which is your favorite recipe.  

 

Pan seared Diver scallops over white asparagus, young arugula and granny smith apples in a passion fruit vinaigrette

12th Ave South mainstay Watermark restaurant is one of Nashville's finest and favorite restaurants year after year.  The location ...

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Posted Tuesday, Dec. 11, 2012 by Michael Gonzales in Holiday Happenings, Recipes, Entrees, Side Dish, Soups

 
 
 

Low-Fat Crab Bisque with Avocado, Tomato & Corn Relish

Low-Fat Crab Bisque with Avocado, Tomato & Corn Relish

 

Prep Time: 20 minutes     Cook Time: 35 minutes    
Total Time: 55 minutes
Yield: 8 Servings    
Serving Size: 1 cup soup & 1/4 cup relish each    
Calories per serving: 230    
Fat per serving: 7 g (1 g sat , 4 g mono )
 
 
 
 
 
 
 
 
 
 
 

Ingredients

RELISH

  • 1 small avocado, finely diced
  • 1 cup fresh corn kernels
  • 1 medium tomato, seeded and finely diced
  • 1 tablespoon lime juice
  • 1/4 teaspoon salt
  • Freshly ground pepper to taste

BISQUE

  • 1 tablespoon extra-virgin olive oil
  • 1 cup fresh corn kernels
  • 1 cup chopped onion
  • 1 cup diced yellow bell pepper
  • 1 1/2 cups diced peeled russet potato
  • 3/4 teaspoon sweet or hot smoked paprika
  • 1 cup dry sherry
  • 2 cups seafood stock or broth or reduced-sodium chicken broth
  • 2 cups low-fat milk
  • 12 ounces crabmeat
  • 1/2 teaspoon salt

Instructions

  1. To prepare relish: Combine avocado, corn, tomato, lime juice, salt and pepper in a small ...

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Posted Tuesday, Sept. 11, 2012 by Michael Gonzales in Recipes, Appetizers, Entrees, Soups