Avocado-Lime Soup with Crab

Name: Avocado-Lime Soup with Crab
Yield: 4
Ingredients: 2 pounds ripe Hass avocados, peeled and cut into chunks; 3 cups cold chicken stock or canned low-sodium broth; 1 cup cold milk; 3 tablespoons fresh lime juice; Salt and freshly ground black pepper; 1/4 pound jumbo lump crabmeat, picked over; 2 tablespoons coarsely chopped cilantro; Pinch of cayenne pepper

6,187 Ratings

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By Ruth Van Waerebeek-Gonzalez

October 2001

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Recipe Summary

Yield:

Ingredients

2 pounds ripe Hass avocados, peeled and cut into chunks
3 cups cold chicken stock or canned low-sodium broth
1 cup cold milk
3 tablespoons fresh lime juice
Salt and freshly ground black pepper
1/4 pound jumbo lump crabmeat, picked over
2 tablespoons coarsely chopped cilantro
Pinch of cayenne pepper

Directions

Step 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.

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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.

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Avocado-Lime Soup with Crab

Gallery

Recipe Summary

Ingredients

Directions

Make Ahead

Suggested Pairing

Reviews

All Reviews for Avocado-Lime Soup with Crab

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Avocado-Lime Soup with Crab

Gallery

Recipe Summary

Ingredients

Directions

Make Ahead

Suggested Pairing

Reviews

All Reviews for Avocado-Lime Soup with Crab