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Jade Soup with Crab, Dill, and Watermelon

Serves 6


    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.


    Jade Soup with Crab, Dill, and Watermelon


    • 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


    Per serving:

    • calories130
    • protein15g
    • fat5g
      • saturated fat3g
      • trans fat0g
    • carbohydrates8g
      • sugars3g
      • fibre2g
    • sodium533mg



    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.



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