Avocado and Crab Soup

Name: Avocado and Crab Soup
Yield: 4 servings
Ingredients: 1 1/2 cup lump crabmeat; 1 1 celery stalk, diced; 1 1/2 tablespoon chervil, chopped; 1 1 teaspoon finely grated lemon zest; 1 2 avocados; 1 1 cup vegetable stock; 1 2 tablespoons crème fraîche; 1 1 tablespoon fresh lime juice; 1 3/4 teaspoons kosher salt

From the kitchen of Carly

A silky avocado soup with bright lime and crème fraîche, crowned with a cool crab salad bound in chervil and lemon zest. This elegant, chilled bowl comes together in minutes and tastes far more impressive than the effort required.

Prep: n/a
Cook: n/a
Total: n/a
Servings: 4
Difficulty: medium

Ingredients

4 servings

11/2 cup lump crabmeat
11 celery stalk, diced
11/2 tablespoon chervil, chopped
11 teaspoon finely grated lemon zest
12 avocados
11 cup vegetable stock
12 tablespoons crème fraîche
11 tablespoon fresh lime juice
13/4 teaspoons kosher salt

Instructions

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.