CRAB AND AVOCADO SOUP

Crab and Avocado Soup image

Provided by Sally Siegel

Yield Makes 4 to 6 servings

Number Of Ingredients 11

2 tablespoons (1/4 stick) butter
1 cup chopped onion
3 tablespoons all purpose flour
2 8-ounce bottles clam juice
1 1/2 cups canned low-salt chicken broth
1/2 cup half and half
2 medium avocados, peeled, pitted, diced
4 tablespoons chopped fresh cilantro
1 tablespoon minced seeded jalapeño chili
1 tablespoon fresh lime juice
1/2 pound crabmeat, flaked, picked over

Steps:

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.

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