15.5 C
Saturday, May 25, 2024

Jade Soup with Crab, Dill, and Watermelon

- Advertisement -spot_imgspot_img
- Advertisement -spot_imgspot_img

Jade Soup with Crab, Dill, and Watermelon

This soup is not only eye-catching, but also very versatile. Serve it hot or make it ahead and chill it to serve cold. It works great as an appetizer, a starter, or even as a light main course.


2 lbs (1 kg) zucchini (about 4 medium), washed, trimmed,

and cut into chunks

1/3 cup (80 mL) finely chopped fresh dill, plus extra for garnish

1 lb (450 g) Dungeness crab meat, plus some extra

pieces for garnish

2 shallots, peeled and chopped

3 1/2 cups (850 mL) water

2 Tbsp (30 mL) unsalted butter or vegan butter, divided

3/4 tsp (4 mL) salt

1/2 cup (125 mL) finely diced watermelon


In large saucepan, stir together zucchini, dill, crab meat, shallots, and water over medium high heat. Bring mixture to a boil. Reduce to a simmer, cover, and let cook, stirring occasionally until vegetables are very soft, about 15 minutes. Remove saucepan from stove and let mixture cool for 5 minutes.

In blender, and in 2 batches, purée soup until smooth, adding 1 Tbsp (15 mL) butter into each batch. Transfer to clean saucepan and stir in salt. To serve, divide soup among bowls and garnish with a sprinkle of diced watermelon, extra crabmeat, and extra dill.

Serves 6.


Tip: To serve soup chilled, after blending soup, transfer to lidded container and stir in salt. Refrigerate until chilled. Serve garnished as directed in the recipe.

Each serving contains: 130 calories; 15 g protein; 5 g total fat (3 g sat. fat, 0 g trans fat); 8 g total carbohydrates (3 g sugars, 2 g fibre); 533 mg sodium

- Advertisement -spot_imgspot_img

Latest news

- Advertisement -spot_img

Related news

- Advertisement -spot_img


Please enter your comment!
Please enter your name here