Crab and Avocado Soup

Crab and Avocado Soup is rated 5.0 out of 5 by 1.
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Prep Time: 10 minutes
Cook Time: 0 minutes
Servings: 4

If the avocados that you have purchased are too firm, put them in a paper bag with an apple or a banana. The ethylene gas naturally emitted by either fruit will hasten ripening.

Ingredients:

  • 3 avocados, halved, pitted, peeled and coarsely chopped
  • 2 serrano chilies, seeded and chopped
  • 1 cup unsweetened coconut milk
  • Juice of 1 lime, plus more, to taste
  • 3/4 cup water
  • Salt and freshly ground white pepper, to taste
  • 1/2 lb. fresh-cooked lump crabmeat, picked over to remove any shell fragments
  • 2 fresh chives, snipped

Directions:

Make the soup
In a food processor or blender, combine the avocados, chilies, coconut milk, lime juice and water and process to a smooth puree. Season with salt, white pepper and additional lime juice.

Garnish the soup
Serve immediately or, for a chilled soup, transfer to an airtight container and refrigerate for 2 to 8 hours. Ladle the soup into bowls and garnish with the crabmeat. Sprinkle with the chives and serve. Serves 4.

Adapted from Williams-Sonoma Food Made Fast Series, Soup, by Georgeanne Brennan (Oxmoor House, 2006).

Rated 5 out of 5 by from Great for Dinner Parties Easy to prepare. Has a nice balance of flavors. It is quite rich in flavor, so is perhaps best as a starter--meaning don't plan to serve a huge bowl of this and nothing else for a meal. Great for impressing dinner guests. Would definitely make it again!
Date published: 2013-06-01
  • y_2017, m_9, d_23, h_22
  • bvseo_bulk, prod_bvrr, vn_bulk_2.0.3
  • cp_1, bvpage1
  • co_hasreviews, tv_0, tr_1
  • loc_en_US, sid_recipe.crab-and-avocado-soup, prod, sort_[SortEntry(order=SUBMISSION_TIME, direction=DESCENDING)]
  • clientName_williamssonoma
  • bvseo_sdk, java_sdk, bvseo-4.0.0
  • CLOUD, getReviews, 76ms
  • REVIEWS, PRODUCT