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Creamy Avocado Soup with Crabmeat Salad
Creamy Avacado Soup with Crabmeat Salad is a luxurious appetizer or side that can be served warm or at room temperature. The velvety rich avocado is balanced by the bright citrus and fresh herbs in the crabmeat salad.
Prep Time: 20 mins
Cooking Time: 15 mins
Serves: 4 – 6
Ingredients
Avocado Soup:
- 1 tablespoon unsalted butter
- ½ cup finely chopped scallions
- 1 teaspoon (about 1 large clove) minced garlic
- 3 ½ cups vegetable or chicken stock
- 2 ripe large (preferably Florida) avocados, peeled, pitted, and mashed
- 1 large lime, juice and zest
- 1 cup Frigo® Whole Milk Ricotta
- ½ cup Frigo® Shaved Parmesan
- ½ cup heavy cream
- 1/4 teaspoon ground cumin
- Salt and black pepper to taste
Crab Salad:
- 1 cup lump crabmeat, drained and shell pieces removed
- 3 small radishes, sliced thin
- 1 large lime, juice and zest
- 1 scallion with greens, trimmed and sliced thin
- ¼ cup fresh cilantro leaves, chopped (or substitute parsley)
- 1 tablespoon Frigo® Shaved Parmesan
- ½ teaspoon Creole seasoning
Directions
Heat the butter in a medium pot over medium heat. Add the scallions and sauté for about 3 minutes. Add the garlic and cook for about 30 seconds more making sure not to burn.
Add the vegetable or chicken broth, limejuice and zest, and mashed avocados to the pot and bring to a boil. Reduce the heat to medium and cook for about 5 minutes, continually stirring.
Transfer to the blender and blend until smooth. Return the mixture to the pot. Add the Frigo® Whole Milk Ricotta, ½ cup Frigo® Shaved Parmesan, heavy cream, and cumin. Heat on low until warmed through and simmering. Taste and add salt and black pepper as desired.
Meanwhile, prepare the crab salad. In a small bowl, toss together lump crabmeat, thinly sliced radishes, juice and zest of 1 lime, sliced scallion, cilantro, Frigo® Shaved Parmesan, and Creole seasoning. Taste and add more Creole seasoning as desired.
Ladle avocado soup into bowls and top with crab salad. Also delicious served chilled!
