Crab Avocado Soup

I recently made Bon Apetit's Crab Avocado Soup. I was skeptical about it but still too curious to pass it up. I wasn't sure I would like it. Turns out I quite liked it. It was refreshing and satisfying. (And incredibly quick and simple to make!) Here's the recipe in case you are interested in trying it out yourself:

Avocado and Crab Soup

4 servings

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


Preparation


1) Mix crabmeat, celery, chervil and lemon zest in a bowl. Cover and chill crab salad.


2) 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.


3) Divide soup among 4 bowls. Spoon crab salad into center of each bowl.