Rating: 5 stars
6187 Ratings
  • 5 star values: 6187
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
  • 6,187 Ratings
Ruth Van Waerebeek-Gonzalez
October 2001

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Recipe Summary test

Yield:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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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