Crab And Avocado Soup

By á-174942

Ingredients

• 2 tablespoons butter - (1/4 stick)
• 1 cup chopped onion
• 3 tablespoons all-purpose flour
• 2 bottles clam juice - (8 oz ea)
• 1 1/2 cups canned low-salt chicken broth
• 1/2 cup half-and-half
• 2 medium avocados peeled, pitted, and diced
• 4 tablespoons chopped fresh cilantro
• 1 tablespoon minced seeded jalapeño chili
• 1 tablespoon fresh lime juice
• 1/2 pound crabmeat flaked, picked over
• Salt to taste
• Freshly-ground black pepper to taste

Details

Servings 4

Preparation

Step 1

Melt butter in large pot over medium-high heat. Add onion and sauté until tender, about 5 minutes. Add flour and stir 1 minute. Add clam juice, broth, and half-and-half; bring soup to boil, whisking constantly. Reduce heat to medium and simmer until slightly thickened, whisking occasionally, about 5 minutes.

Puree soup in batches in blender, adding 1 diced avocado, 2 tablespoons cilantro, chili, and lime juice to last batch. Return soup to pot. Add crabmeat and simmer until heated through, about 3 minutes. Season soup with salt and pepper.

Ladle soup into bowls. Sprinkle with remaining diced avocado and cilantro.

This recipe yields 4 to 6 servings.

Silky and light, this blender soup would make a delicate summer starter. Bonus: It comes together very quickly.