This Jade Soup with Crab, Dill, and Watermelon is eye-catching and versatile. Serve it hot or make it ahead and chill it to serve cold. It works great as an appetizer, but you can even serve it as a light main course.
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Jade Soup with Crab, Dill, and Watermelon
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Ingredients
- 2 lbs zucchini (about 4 medium) washed, trimmed, and cut into chunks.
- 1/3 cup finely chopped fresh dill, plus extra for garnish
- 1 lb Dungeness crab meat, plus some extra pieces for garnish
- 2 shallots peeled and chopped
- 2 tbsp unsalted butter or dairy-free butter, divided
- 3/4 tsp salt
- 1/2 cup finely diced watermelon
Instructions
- In large saucepan, stir together zucchini, dill, crab meat, shallots, and 3 1/2 cups 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, puree soup until smooth, adding 1 Tbsp 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.
Recipe Notes
Tip: The big chill
To serve this soup chilled, after blending it, transfer it to a lidded container and stir in the salt. Refrigerate until chilled, then serve garnished as directed in the recipe.
Per serving: 130 calories; 15 g protein; 5 g total fat (3 g sat. fat); 8 g total carbohydrates (3 g sugars, 2 g fiber); 533 mg sodium
