Ingredients for Avocado Crab Soup
- 4 cups chicken broth
- Green Onion
- 2 cloves garlic
- 1/4 cup fresh lemon juice
- 2 ripe avocados
- 1/2 cup plain low-fat Greek yogurt
- 1 1/2 cups lump crabmeat
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How to Make Avocado Crab Soup
- In a 2-quart saucepan, heat 4 cups of chicken or vegetable broth, 1/2 cup finely chopped yellow onion, and 2 cloves minced garlic to a gentle boil.
- Carefully pour the hot broth mixture into a blender. (Caution: vent the lid to avoid pressure buildup).
- Add 1/4 cup fresh lemon juice and 2 ripe avocados (about 1 cup, pitted and peeled), cover, and blend until completely smooth (approximately 30 seconds).
- Pour the blended soup back into the saucepan.
- Stir in 1/2 cup plain Greek yogurt and 1 1/2 cups lump crab meat.
- Heat the soup gently, stirring constantly, until it is heated through but not boiling. Avoid overcooking the crab meat.
- Ladle the soup into 4 bowls and garnish with lemon twists and a sprinkle of fresh chives (optional).
Nutrition Information (Approximate per serving)
Sodium
32 g
Sugar
22g
Fat
14g
Carbs
4g
