Avocado Crab Soup recipe

Never had avocado in a soup? It’s a surprisingly delicious vegetable served up in a warm, comforting soup.

Ingredients:

½ pound cooked crabmeat
4 ripe avocados, peeled, pitted, chopped
4 tablespoons butter
1 medium onion, finely chopped
1 tablespoon all-purpose flour
2 cups heavy cream
4 cups chicken stock
Salt and black pepper, to taste

Directions:

1) Mash crabmeat and avocados together in a medium bowl; set aside.

2) Melt butter over medium heat in a medium saucepan; add onion and cook until softened, stirring occasionally, about 4 minutes.

3) Add flour to saucepan; cook until color turns golden, about 2 minutes, stirring constantly. Add cream and bring to a boil, stirring, about 3 minutes. Simmer until mixture thickens, stirring occasionally, about 3 minutes. Whisk in stock; simmer until thickened, stirring.

4) Add reserved crabmeat mixture to saucepan; whisk well to combine. Simmer until mixture is smooth and thick, about 5 minutes, stirring occasionally. Season to taste and serve warm.

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