Lime Crab Soup Food

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LIME-CRAB SOUP



Lime-Crab Soup image

Be anything but crabby after enjoying this sunny citrus bisque. You'll net half your daily folate needs per bowl.

Provided by Jennifer Iserloh

Categories     Soup/Stew     Blender     Picnic     Dinner     Lunch     Lime     Crab     Avocado     Healthy     Self     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 4 servings

Number Of Ingredients 10

4 limes, zested and juiced
3 cups fresh corn, cut from about 6 cobs
1/2 chipotle chile in adobo sauce, seeded, plus 1 tablespoon adobo sauce
4 cups reduced-sodium nonfat chicken broth
1/2 teaspoon salt, divided
1/2 pound cooked crabmeat
1 avocado, pitted and diced
1/4 cup packed chopped fresh cilantro
1/2 teaspoon crushed cumin seeds
4 ounces tortilla chips or strips (optional)

Steps:

  • Reserve 1 tablespoon lime juice. Blend remaining lime juice, zest, corn kernels, chile, adobo sauce, broth and 1/4 teaspoon salt in a blender until smooth. Divide soup among 4 bowls. Toss crabmeat, avocado, cilantro, cumin seeds, reserved lime juice and remaining 1/4 teaspoon salt in a bowl. Sprinkle soup with crab mixture and serve with tortilla chips, if desired.

CRAB SOUP



Crab Soup image

Spicy soup for a warming autumnal lunch

Provided by nicdavies

Time 15m

Yield Serves 4

Number Of Ingredients 0

Steps:

  • Pour the stock into a saucepan, add the crab meat and bring to a simmer
  • Add all the ingredients with the exception of the spinach, coriander and cornflour
  • Simmer gently for 5-10 minutes to infuse
  • Mix the cornflour with 1 tbsp of the soup then add to the saucepan and simmer for 1 min whilst stirring
  • Add the spinach and coriander and simmer for 1 min. Servce.

SOPA DE LIMA (MEXICAN LIME SOUP)



Sopa De Lima (Mexican Lime Soup) image

Hot or cold outside, this soup is light and refreshing. I first enjoyed this dish while sitting ocean-side in Mexico. Goes great with a margarita or beer and a side of chips and salsa. Use whatever chilies you want (hot or mild) depending on the amount of heat you enjoy. Serve in bowls with crushed tortilla chips or strips on top.

Provided by Amatre

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Tortilla Soup Recipes

Time 1h5m

Yield 8

Number Of Ingredients 16

9 cups chicken broth
5 skinless, boneless chicken breast halves
1 large red onion, quartered
5 cloves garlic, chopped
2 teaspoons dried oregano
1 teaspoon salt
1 teaspoon ground black pepper
½ teaspoon dried thyme
1 tablespoon vegetable oil
4 green onions, chopped
1 large green chile pepper, seeded and chopped
2 large tomatoes, peeled and chopped
6 limes, juiced
½ lime
½ cup chopped fresh cilantro
tortilla chips, for topping

Steps:

  • Bring the chicken broth, chicken breasts, red onion, garlic, oregano, salt, pepper, and thyme to a boil in a large pot; reduce heat to medium-low and simmer until the chicken breasts are no longer pink in the center and the juices run clear, 15 to 20 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove the cooked chicken to a cutting board and shred into bite-sized strips; return to the simmering pot.
  • Heat the oil in a skillet over medium heat; cook the green onions and green chile pepper in the hot oil until tender, about 5 minutes. Stir the tomatoes into the mixture and continue cooking until soft, about 5 minute more; pour the mixture into the pot with the chicken soup. Season with the salt; return the soup to a simmer. Add the lime juice and 1/2 a lime; cook another 10 minutes. Remove the pot from the heat and remove the lime half; stir in the cilantro to serve.

Nutrition Facts : Calories 217.3 calories, Carbohydrate 21.8 g, Cholesterol 44.8 mg, Fat 7.2 g, Fiber 3.8 g, Protein 18.3 g, SaturatedFat 1.1 g, Sodium 1693.4 mg, Sugar 5.1 g

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