Avocado and Crab SoupZach DeSart
Recipe information
Yield
Makes 4 servings
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
Preparation
Step 1
Mix crabmeat, celery, chervil and lemon zest in a bowl. Cover and chill crab salad.
Step 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.
Step 3
Divide soup among 4 bowls. Spoon crab salad into center of each bowl.
Nutrition Per Serving
Per serving: 143.8 calories
100.1 calories from fat
11.1 g fat
2.6 g saturated fat
23.0 mg cholesterol
6.7 g carbohydrates
4.2 g dietary fiber
1.0 g total sugars
2.5 g net carbohydrates
6.0 g protein
418.1 mg sodium
#### Nutritional analysis provided by Bon Appétit
