Avocado and Crab Soup
A refreshing chilled soup that combines creamy avocados with delicate lump crabmeat, brightened with citrus and herbs. This elegant dish perfectly balances rich and light flavors.
4 servings
30 min
Ingredients
- •½ cup lump crabmeat
- •1 stalk celery
- •½ tablespoon chervil
- •1 teaspoon lemon zest
- •2 whole avocados
- •1 cup vegetable stock
- •2 tablespoons crème fraîche
- •1 tablespoon lime juice
- •¾ teaspoons kosher salt
Cooking Instructions
- 1.
Mix crabmeat, celery, chervil and lemon zest in a bowl. Cover and chill crab salad.
10 min
- 2.
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.
15 min
- 3.
Divide soup among 4 bowls. Spoon crab salad into center of each bowl.
5 min
