AVOCADO AND CRAB SOUP

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Avocado and Crab Soup image

Provided by Shaun McCrain

Categories     Soup/Stew     Appetizer     Picnic     Quick & Easy     Graduation     Backyard BBQ     Dinner     Lunch     Crab     Avocado     Summer     Shower     Healthy     Bon Appétit     Sugar Conscious     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Makes 4 servings

Number Of Ingredients 9

1/2 cup lump crabmeat
1 celery stalk, diced
1/2 tablespoon chervil, chopped
1 teaspoon finely grated lemon zest
2 avocados
1 cup vegetable stock
2 tablespoons crème fraîche
1 tablespoon fresh lime juice
3/4 teaspoons kosher salt

Steps:

  • Mix crabmeat, celery, chervil and lemon zest in a bowl. Cover and chill crab salad.
  • Halve and pit avocados; scoop flesh into a blender. Add vegetable stock, crème fraîche, lime juice, kosher salt, and 1 1/4 cups water. Purée until smooth. Season soup to taste with salt and pepper; chill.
  • Divide soup among 4 bowls. Spoon crab salad into center of each bowl.

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