Serve this rich soup as a first course for a dinner party as a decadent way to start off the evening.
This recipe is: Dairy Free, Egg-Free, Gluten-Free, Rice-Free, Soy-Free
Yields: 6
Total Time: 40 mins
Prep Time: 15 mins
Ingredients
For the Soup
- 1 teaspoon avocado oil
- 1 cup chopped white onion
- ½ cup chopped poblano pepper
- ¼ teaspoon salt
- 1 tablespoon minced jalapeno pepper
- 1 tablespoon minced garlic
- 4 cups chicken stock
- 3 tablespoons fresh lime juice
- 2 large ripe avocadoes, pitted, peeled and chopped
- 1 teaspoon fish sauce
- Salt, to taste
- Pepper, to taste
For the Crab Topping
- 1 teaspoon avocado oil
- 1 teaspoon smoked paprika
- 1 teaspoon cumin powder
- 1 cup frozen corn kernels
- ½ cup jarred roasted red pepper, drained and diced
- ¼ cup diced green onion, white parts only
- 1 teaspoon minced garlic
- 8 ounces fresh jumbo lump crab meat
- ¼ cup freshly chopped cilantro leaves
Directions
- In a large pot, heat avocado oil over medium-low heat. Add in the onion, poblano pepper and salt and cook, stirring often, until the onion is soft, about 5 to 7 minutes.
- Add in the garlic and cook 1 additional minute. Add in the chicken stock and bring to a slow simmer. Cook uncovered for 15 minutes.
- While soup is simmering, make the crab topping. To make the topping, in a medium-sized skillet, heat avocado oil over medium heat. Add in the smoked paprika and cumin and cook for one minute.
- Add in the corn, roasted red peppers, green onion and garlic and sauté for 5 minutes.
- Reduce the heat to low and stir in the crab and cilantro. Cook for 3 minutes and then remove from heat and set aside.
- Remove the soup mixture from heat and stir in the avocados, lime juice and fish sauce. Using an immersion blender, blend the soup until smooth.
- Put soup back on lowest heat setting, just to warm through.
- Pour soup into serving bowls and top with crab mixture before serving.
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