Avocado and Crab Soup

Ingredients

  • 1 lb jumbo lump crab meat
  • 1 celery stalk diced
  • 1 tsp chopped chervil or parsley
  • 1 tsp lemon zest
  • 1 cup vegetable or chicken stock
  • 2 avocados, chilled
  • 2 tbs plain greek yogurt
  • 1 tbs lime juice
  • kosher salt and black pepper to taste
Directions:
  • Mix the crab meat with the celery, chervil or parsley, and lemon zest in a small bowl.
  • Cover and refrigerate until well chilled.
  • Halve and pit the avocados, then scoop the flesh into a blender or food processor.
  • Add the Greek yogurt, lime juice, stock kosher salt and 1 and 1/2 cups of water. Puree until very smooth. Taste and re season with salt and pepper if necessary.
  • Cover and chill soup completely.
  • Divide the soup among 4 bowls and top each bowl with 1/4 of the crab meat salad in the center.
Recipe adapted from Shaun McCrain of the Book Bindery in Seattle.

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