Start with a can of tomato soup and end up with something far more interesting than the usual back-of-the-box recipe. It just takes a couple of subtle additions, such as clam juice, roasted peppers, and sherry, to disguise the soup’s humble origins. The final touch is the addition of some shredded "crab," otherwise known as surimi. Surimi is ground-up fish (usually a mild, white fish such as pollock) that is flavored and then re-shaped to resemble crabmeat. Offer a basket of crisp oyster crackers to go with the soup.
1 can (10 3/4 ounces) reduced-fat, reduced-sodium tomato soup
3/4 cup bottled clam juice
1/2 cup jarred roasted yellow or red peppers
1/2 teaspoon thyme
1/2 teaspoon black pepper
1/4 teaspoon salt
3/4 cup evaporated low-fat (2%) milk
3 ounces surimi (imitation crab), shredded
2 tablespoons sherry
1. In a medium saucepan, bring the tomato soup, clam juice, roasted pepper, thyme, black pepper, and salt to a simmer. Cover and cook 5 minutes to blend the flavors.
2. Add the evaporated milk and surimi and simmer until the surimi is heated through, about 1 minute. Stir in the sherry and serve. Makes 4 servings
PER SERVING 135 calories, 2.3g total fat (1g saturated), 8mg cholesterol, 1g dietary fiber, 20g carbohydrate, 7g protein, 841mg sodium
Good source of: calcium, omega-3 fatty acids, riboflavin, selenium, vitamin B12, vitamin C
Many of the recipes in this book contain off-the-shelf foods to help keep recipe prep effort to a minimum – a benefit for your arthritic hands. However, some foods – like canned beans – can hike up sodium levels. If you are carefully watching your sodium, be sure to read this before preparing this recipe: Sodium Intake and Salt in Recipes
From The Johns Hopkins Cookbook Library: Recipes for Arthritis Health, edited by John A. Flynn, M.D., F.A.C.P., F.A.C.R. and Lora Brown Wilder, Sc.D., M.S., R.D.