- 4
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
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.
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