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That doesn't look too bad, right?
Okay, so not really in a tree, more like in a bowl. Today I give you a cold avocado and crab soup. Sound weird? I know, it really really does. I get it. I thought it, too. Honestly, I was kind of skeptical about the results, but the truth is that it actually turned out pretty dang well.

I created a Pinterest pin to share the original recipe, but I didn't actually find it on Pinterest. I had some avocado to finish off, and wanted to find something interesting to do with it. I feel like this hit that "interesting" mark. The original recipe also called for some ingredients that I just did NOT have...like creme fraiche. I know what creme fraiche is; it's kind of like sour cream but richer and creamier and more expensive (i.e. not something I ever have in my home). I used greek yogurt instead as an easy switch.

Has anyone out there ever heard of chervil? Because I've never heard of this herb before seeing this recipe. SO that means it got replaced with parsley, hahaha. While cooks everywhere say that fresh herbs are better, I just don't have them around. I don't have the green thumb to grow them and don't use them fast enough to warrant buying them, so I normally end up using dried herbs instead. If that bothers you, you can use the fresh stuff. :P

Instead of lemon zest, I used lime zest, and why not? I needed the lime juice anyway, so easier to use lime zest than let it go to waste. It tasted fine, I promise. And I also added spinach to the soup. Why? More nutrients and it added a slightly brighter green color. Anywho, this makes for a great summer soup, but I live in Hawaii, so it's fine year round, tee hee. Enjoy!


Avocado & Crab Soup

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Missing the spinach and veggie broth
Serves 4

Ingredients:
  • 1/2 C lump crab meat or imitation crab
  • 1 stalk celery, diced
  • 1/2 tbsp parsley, dried or fresh, chopped
  • 1 tsp lime zest
  • 2 avocados, halved & pitted
  • 1 C vegetable broth
  • 2 tbsp fresh lime juice
  • 3/4 tsp kosher salt
  • 1 C spinach
  • 1 1/4 C water
  • Salt & pepper, to taste

Directions:
  1. Mix first four ingredients together in a bowl. Cover and chill in the refrigerator.
  2. Scrape the avocado flesh into a blender with all the remaining ingredients. Puree everything until smooth and spinach is pulverized. Season with salt and pepper. Chill soup in the fridge until ready to serve.
  3. Divide soup into four bowls. Divide and spoon crab salad mixture into the center of each bowl.


(Original recipe can be found here)

Om nom nom nom!

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After blending up all that yummy soup!
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Fully assembled and ready to eat!



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