Avocado and Crab Soup Recipe

Avocado and Crab Soup Recipe

  • 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
  1. Mix crabmeat, celery, chervil and lemon zest in a bowl. Cover and chill crab salad.
  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.
  3. Divide soup among 4 bowls. Spoon crab salad into center of each bowl.
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