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Avocado and Crab Soup by Shaun McCrain

This Avocado and Crab Soup is more of a summer dinner party but now Autumn has come over here, we wanted to give it a try. The recipe comes from Epicurious and when we said we gave it a try, we actually made the soup. And it was delicious!

Preparation: 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.

You will find all the ingredients and information on this page. Enjoy!


Photo by: Zach DeSart

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