Crab and Avocado Soup
- Preparing Time: -
- Total Time: -
- Served Person: Makes 4 to 6 servings
- 1 cup chopped onion
- 1/2 cup half and half
- 3 tablespoons all purpose flour
- 1 tablespoon fresh lime juice
- 4 tablespoons chopped fresh cilantro
- 2 tablespoons (1/4 stick) butter
- 2 8-ounce bottles clam juice
- Carbohydrate 13 g(4%)
- Cholesterol 54 mg(18%)
- Fat 17 g(26%)
- Fiber 5 g(21%)
- Protein 16 g(32%)
- Saturated Fat 6 g(28%)
- Sodium 751 mg(31%)
- Calories 255
Preparation Melt butter in large pot over medium-high heat. Add onion and sauté until tender, about 5 minutes. Add flour and stir 1 minute. Add clam juice, broth, and half and half; bring soup to boil, whisking constantly. Reduce heat to medium and simmer until slightly thickened, whisking occasionally, about 5 minutes. Puree soup in batches in blender, adding 1 diced avocado, 2 tablespoons cilantro, chili, and lime juice to last batch. Return soup to pot. Add crabmeat and simmer until heated through, about 3 minutes. Season soup with salt and pepper. Ladle soup into bowls. Sprinkle with remaining diced avocado and cilantro.
Preparation Melt butter in large pot over medium-high heat. Add onion and sauté until tender, about 5 minutes. Add flour and stir 1 minute. Add clam juice, broth, and half and half; bring soup to boil, whisking constantly. Reduce heat to medium and simmer until slightly thickened, whisking occasionally, about 5 minutes. Puree soup in batches in blender, adding 1 diced avocado, 2 tablespoons cilantro, chili, and lime juice to last batch. Return soup to pot. Add crabmeat and simmer until heated through, about 3 minutes. Season soup with salt and pepper. Ladle soup into bowls. Sprinkle with remaining diced avocado and cilantro.
