We all do it. I mean, honestly, it's hard not to. No matter how much we plan, we all end up wasting food. That tomato, those fresh herbs, some lettuce. Whether I had forgotten or just didn't use it, I seem to have food that goes to waste.
Yesterday I decided to change that. I went to my kitchen and looked at what I had before I planned our meal. I remembered I had a pound of cooked crab that I had to use this weekend. But how? I looked in my cookbooks, but really found nothing that appealed to me. Back in the kitchen I looked again at what I had and besides the crab I had buttermilk, potatoes, carrots and parsley. I felt like I was on Chopped. I knew exactly what I would make - Crab Soup.
This super easy recipe is almost a chowder. However, by using low-fat buttermilk it's actually figure friendly, unlike many chowders. The buttermilk gives it creamy richness without all the calories.
- 1 pound shelled cooked crab
- 1 pound Yukon Gold potatoes
- 1 cup chopped carrots
- 1 1/2 cups fat-skimmed chicken broth
- 3 cups low-fat buttermilk
- 1 cup finely chopped Italian parsley
- Fresh-ground pepper
- Peal potatoes and cut into 1/2-inch chunks.
- In a 4- to 5-quart pot over high heat, combine potatoes, carrots, and broth. Cover, bring to a boil, and cook until potatoes and carrots are tender when pierced, 10 to 15 minutes.
- Lower the heat.
- Slowly add buttermilk to pot and stir until hot, about 3 to 4 minutes.
- Add crab, mixing gently for a minute or so.
- Season to taste with salt and fresh cracked pepper.
- Ladle into soup bowls and garnish with parsley.
- Serve with sour dough or crusty bread.