Crab And Avocado Soup
This creamy and refreshing avocado soup is a delightful combination of flavors. The richness of avocados, the kick of serrano chilies, and the sweetness of coconut milk come together to create a velvety base. Topped with lump crabmeat and fresh chives, each spoonful offers a burst of freshness and indulgence. Perfect for a light and satisfying meal on a warm day or as an elegant appetizer for a special dinner.
— Constant Cookbook
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
Instructions
- <b>Make the soup</b>
- 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.
- <b>Garnish the soup </b>
- 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, <i>Soup</i>, by Georgeanne Brennan (Oxmoor House, 2006).
Yield
Serves 4.
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