Worth a trip

Lime-Crab Soup

Name: Lime-Crab Soup
Cuisine: mexican
Ingredients: 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)

A small grocery run gets this on the table.

Ingredients

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directions

1.
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.

Recipes sourced from Epicurious.com.

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