Chilled Melon And Crab Soup With Ginger And Lime
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Chilled Melon And Crab Soup With Ginger And Lime
  Crab    Ginger    Lime    Soups  
Last updated 6/12/2012 1:14:41 AM. Recipe ID 43704. Report a problem with this recipe.
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      Title: Chilled melon and crab soup with ginger and lime
 Categories: None
      Yield: 4 Servings
 
      1 lg Ripe muskmelon or
           -cantaloupe, trimmed of rind
           -and seeds, cut into 2-inch
           -pieces (about 1 quart)
    1/4 c  Preserved stem ginger with
           -its juice, see note
    1/2 c  Fresh lime juice
      2 tb Mild Chinese chili-garlic
           -paste, or to taste, see
           -note
           Salt to taste
      8 oz Cleaned lump crab meat
      1    Ripe avocado; peeled, seed
           -removed, diced
    1/4 c  Finely diced red bell pepper
    1/4 c  Sliced tops of green onions;
           -cut thinly at an angle
 
  Preparation time: 35 minutes
  
  1. In large blender or food processor fitted with the steel blade,
  combine melon, ginger and lime juice, pureeing until smooth. Add
  chili-garlic paste to taste, mixing well. (See note.) Adjust
  seasonings if necessary with a pinch of salt. Strain through a coarse
  sieve into a bowl. Cover and chill.
  
  2. Divide the crab, avocado and bell pepper among four chilled rimmed
  soup plates. Place them in a small mound in the center of each plate.
  Top the mound with green onion slices. Ladle the soup around the
  garnishes.
  
  Note: Preserved stem ginger and Chinese chili paste--also called
  chili-garlic paste--are available in the Asian section of large
  grocery stores and in specialty markets. Chili pastes vary greatly in
  strength; taste carefully before adding to the soup.
  
  Nutrition information per serving: Calories ....... 240 Fat
  ............ 13 g Cholesterol .. 80 mg Sodium ...... 490 mg
  Carbohydrates .. 25 g Protein ....... 11 g
  
  From Chicago Tribune 




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Recipe ID 43704 (Apr 03, 2005)

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