Ingredients
- 1/2 cup lump crabmeat
- 1 celery stalk, diced
- 1/2 tablespoon chervil, chopped
- 1 teaspoon finely grated lemon zest
- 2 avocados
- 1 cup vegetable stock
- 2 tablespoons crème fraîche
- 1 tablespoon fresh lime juice
- 3/4 teaspoons kosher salt
Directions
- Mix crabmeat, celery, chervil and lemon zest in a bowl. Cover and chill crab salad.
- Halve and pit avocados; scoop flesh into a blender. Add vegetable stock, crème fraîche, lime juice, kosher salt, and 1 1/4 cups water. Purée until smooth. Season soup to taste with salt and pepper; chill.
- Divide soup among 4 bowls. Spoon crab salad into center of each bowl.
