Avocado and Crab Soup

By LRay

Avocado and Crab Soup

4 servings

Recipe by Shaun McCrain, Book Bindery, Seattle

Photograph by Zack DeSart

August 2011

Ingredients

• 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

Details

Servings 4
Adapted from bonappetit.com

Preparation

Step 1

Preparation

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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