Avocado And Crab Soup

Bon Appétit | August 2011
by Shaun McCrain
Book Bindery, Seattle, WA
Yield: Makes 4 servings

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

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.
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



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