Recipe information
Yield
4 Servings
Ingredients
1
/2 cup lump crabmeat
1
celery stalk, diced
1
/2 tablespoon chervil, chopped
1
teaspoon finely grated lemon zest
2
avocados
1
cup vegetable stock
2
tablespoons crème fraîche
1
tablespoon fresh lime juice
3
/4 teaspoons kosher salt
Need to make a substitution?
Preparation
Step 1
Mix crabmeat, celery, chervil and lemon zest in a bowl. Cover and chill crab salad.
Step 2
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.
Step 3
Divide soup among 4 bowls. Spoon crab salad into center of each bowl.
Nutrition Per Serving
One serving contains: Calories (kcal) 143.8 Calories from Fat (kcal) 100.1 Fat (g) 11.1 Saturated Fat (g) 2.6 Cholesterol (mg) 23.0 Carbohydrates (g) 6.7 Dietary Fiber (g) 4.2 Total Sugars (g) 1.0 Net Carbs (g) 2.5 Protein (g) 6.0 Sodium (mg) 418.1