Avocado And Crab Soup Recipes

Steps:

• Heat broth, water, onion and garlic to boiling in 2-quart saucepan. Pour hot mixture into food processor or blender. Add lemon juice and avocados. Cover and process about 30 seconds or until smooth.
• Pour blended mixture back into saucepan. Stir in yogurt and crabmeat. Heat, stirring constantly, just until hot.

Steps:

• In a 2 quart saucepan, heat broth, onion and garlic to boiling.
• Pour hot mixture into blender.
• Add lemon juice and avocados, cover and process about 30 seconds or until smooth.
• Pour mixture back into pan; add yogurt and crabmeat.
• Heat, stirring constantly, until hot.
• Ladle into 4 soup bowls and garnish with twists of lemon.

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.

Steps:

• To make the soup, puree the avocados and garlic in a food processor until smooth. Place in a bowl and whisk in the buttermilk and milk or cream until desired consistency is reached. Depending on the avocado, more or less milk or cream may be needed. Add salt and pepper and chill.
• To make the crab meat salad, combine the lime juice, mustard and salt and pepper in a bowl. Whisk in the olive oil. Stir in the capers and peppercorns. Add the crab meat and toss. Adjust the seasoning and chill.
• Ladle the soup into 6 bowls, add dollops of crab meat salad and garnish with cilantro leaves.

Steps:

• To make the crab mix, flake the crabmeat into a small bowl and mix in the mustard and oil, then season to taste. Can be made the day ahead. Add the basil and chilli just before serving.
• To serve, halve and stone the avocados. Fill each cavity with a quarter of the crab mix, scatter with a few of the smaller basil leaves and eat with teaspoons.

Steps:

• Mash together avocados and crab meat.
• saute chopped onion in the butter over med heat.
• add the all-purpose flour, garlic powder and chicken stock, mix until smooth.
• add the avocado/crab mixture to the liquid and simmer for twenty minutes.
• add the cream and salt and pepper.
• serve.

Steps:

• In a large saucepan, saute onion in butter until tender. Add the broth, potatoes, salt and pepper; bring to a boil. Reduce heat; cover and simmer for 15-25 minutes or until potatoes are tender. Remove from the heat; cool slightly., Place avocados in a blender; add potato mixture. Cover and puree. Return to the pan; heat through. Garnish with sour cream and bacon.

Steps:

• GUACAMOLE:.
• Preheat a grill pan.
• In a small bowl, toss the scallions, garlic and jalapeno with the vegetable oil.
• Grill over moderately high heat, turning occasionally, until charred all over, 3-5 minutes.
• Transfer to a work surface and let cool.
• Finely chop the scallions and jalapeno; transfer to medium bowl.
• Peel the garlic cloves, mash them to a paste and add them to the bowl.
• Scoop the avocado flesh into the bowl and coarsely mash with a fork.
• Fold the cilantro and lime juice into the guacamole; season with salt & pepper (make sure you don't over-season because there is more salt & pepper in the soup!).
• CHILLED AVOCADO SOUP TOPPED WITH CRAB:.
• In a blender, puree the guacamole with the cold buttermilk, bottled clam juice, ice water and lime juice.
• Season the soup with salt and pepper.
• Pour the soup into 4 bowls and top with the jumbo lump crab meat.
• Garnish each bowl of soup with creme fraiche, fried tortilla strips and finely chopped chives.