Chilled Avocado Soup With A Crabmeat Relish
A silky chilled avocado soup made with sour cream and half-and-half, topped with a warm sauteed crabmeat and pepper relish.
OtherSeafoodIntermediate20 minBy Northstar
Ingredients
Servings
6
- 4 ripe avocados, peeled, seeded and chopped
- 2 cup half-and-half
- 2 cup sour cream
- 2 tbsp minced shallots
- 0.5 cup chopped green onions
- 2 tsp chopped garlic
- 1 cup chicken stock
- 0 to taste juice of one lemon
- 0 to taste Tabasco and Worcestershire sauce
- 0 to taste salt and cayenne pepper
- 1 tbsp olive oil
- 2 tbsp brunoise red peppers
- 2 tbsp brunoise yellow peppers
- 2 tbsp brunoise red onions
- 0.5 lb lump crab meat, picked over
- 2 tbsp finely chopped parsley
Instructions
- 1
In a food processor, puree the avocados, half-and-half, sour cream, shallots, green onions, 1 tsp garlic, chicken stock and lemon juice until smooth.
- 2
Season the soup with Tabasco, Worcestershire sauce, salt and cayenne. Turn into a glass bowl and chill completely.
- 3
In a saute pan, heat the olive oil. Add the peppers and red onions. Season with salt and cayenne. Saute for 30 seconds. Add the remaining garlic and saute for 30 seconds.
- 4
Add the crab meat and parsley. Toss gently to warm through. Season with salt and cayenne.
- 5
Ladle the chilled soup into bowls and top each serving with the warm crabmeat relish.
Tags
soupelegantavocadocrabemerilsummeramericancold soupother