My F&W
quick save (...)

Avocado-Lime Soup with Crab

  • SERVINGS: 4
  • FAST
  • MAKE-AHEAD
  1. 2 pounds ripe Hass avocados, peeled and cut into chunks
  2. 3 cups cold chicken stock or canned low-sodium broth
  3. 1 cup cold milk
  4. 3 tablespoons fresh lime juice
  5. Salt and freshly ground black pepper
  6. 1/4 pound jumbo lump crabmeat, picked over
  7. 2 tablespoons coarsely chopped cilantro
  8. Pinch of cayenne pepper
  1. In a blender or food processor, puree the avocados with the chicken stock until smooth. Add the milk and lime juice and puree until blended. Season with salt and black pepper. Ladle the soup into large bowls, garnish with the crabmeat, cilantro and cayenne and serve.
Make Ahead The soup can be refrigerated for 4 hours before serving.

Suggested Pairing

This thick, rich and silky soup calls for an equally creamy-textured big Chardonnay from New Zealand. Pick one with bright fruit to highlight the hints of lime in the soup.

YOU MIGHT ALSO LIKE

Ratings

Average Rating

(2)

Comments

Add A Comment

    Add a Comment

    See our terms
    You must be logged in to comment. or
    advertisement
    The Dish
    Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
    The Wine List Weekly pairing plus best bottles to buy.
    F&W Daily One sensational dish served fresh every day.
    advertisement

    Tune in on Wednesdays at 10PM ET for Top Chef: Boston, the 12th season of Bravo's Emmy-Award winning, hit reality series.

    Already looking forward to next year (June 19-21, 2015)? Relive your favorite moments from the culinary world's most sensational weekend in the Rocky Mountains.