Fast Diet Recipes For Vegetarians

 

Amie promises me that its cooling off even in Arizona, and its officially Soup Season.

Im so glad.

1 quart chicken broth (4 cups!)

1 tablespoon butter

1 cup finely chopped onion, or 1 tablespoon dried minced onion flakes

1 (32-ounce) package of frozen corn

2 garlic cloves, chopped

1 teaspoon kosher salt

1/2 teaspoon cayenne pepper

1 (6-ounce) can lump crabmeat, drained and picked through (dont use Krab. its not gluten free, and its weird)

1 cup half and half or heavy cream (to add later)

1 avocado, sliced (to add later)

Use a 4-quart slow cooker. Pour the broth into your crockpot, and add butter and onion. Stir in frozen corn, garlic, butter, cayenne, and the crabmeat (make sure you pick through canned crab---shells often occur!) Cover and cook on low for 8 hours, high for 4 hours, or until the onion is cooked through and translucent. If youd like a thicker broth, pulse a few times with an immersible blender, or scoop out a cup or so and blend in a traditional stand blender, then stir it back in (carefully!).

Add half and half or cream. Stir well, and ladle into bowls or bread bowls, and garnish with avocado slices.

I had a soup just like this on the boardwalk in Monterey, CA, and this really brought me back to that occasion. Its rich and hearty without being too heavy, and the crab flavor is subtle and beautiful. I LOVE the velvety feel the half and half provides---Im sure you could get away with using a lower fat variety of milk, but it just wont be the same.

lobster bisque  (this was the Christmas Day recipe in 2008!)

cioppino

fish chowder

barbecued shrimp (not soup. just amazingly good)