Ingredients for Avocado Crab Soup
- Chicken Broth
- Green Onion
- Garlic Clove
- 1/4 cup fresh lemon juice
- 2 ripe avocados (about 1 cup, pitted and peeled)
- Plain Low Fat Yogurt
- 1 1/2 cups lump crab meat
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).
Chef's Tip for Extra Flavor
Small additions can make a big impact! Try a sprinkle of fresh herbs, a dash of your favorite spice blend, or a squeeze of citrus just before serving to really enhance the flavors of your dish.
Nutrition Information (Approximate per serving)
Sodium
32 g
Sugar
22g
Fat
14g
Carbs
4g
