Crab and Avocado Soup


Avocados are still in season right now. To check the ripeness of an avocado, gently squeeze it, and you should feel a slight “mushiness”. If the avocado feels hard when giving the gentle squeeze, it is not ready for eating. Leave unripe ones in a brown paper bag on top of the fridge for a day or two.

To remove the avocado from its outer shell, slice the avocado in the long axis, running the knife around. Take the avocado in two hands and gently twist and the two halves will separate. Remove the stone, and then with a spoon gently run around the inside of the shell and the green avocado will separate from it. The crabmeat can be tinned or fresh.

Cooking Method

Mash together the avocados and crabmeat.

Sauté the chopped onion in the butter.

Add the flour, garlic powder and chicken stock, then whip until smooth.

Now add the avocado/crab mixture to the liquid and simmer for twenty minutes.

Add the cream and salt and pepper, stir gently and serve.

Ingredients Serves 4
Crabmeat 250 gm
Avocados, peeled and seeded 4
Onion, finely chopped 1 medium
Chicken stock 1 liter
Heavy cream 500 ml
Butter 4 tbspns
Flour 1 tbspn
Garlic powder ½ tspn
Salt and pepper to taste