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Neno's Place Established in 2006 as a Community of Reality


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Established in 2006 as a Community of Reality

Welcome to the Neno's Place!

Neno's Place Established in 2006 as a Community of Reality


Neno

I can be reached by phone or text 8am-7pm cst 972-768-9772 or, once joining the board I can be reached by a (PM) Private Message.

Established in 2006 as a Community of Reality

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Established in 2006 as a Community of Reality

Many Topics Including The Oldest Dinar Community. Copyright © 2006-2020


    Crab and Avocado Soup

    Lobo
    Lobo
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    Posts : 28411
    Join date : 2013-01-12

    Crab and Avocado Soup Empty Crab and Avocado Soup

    Post by Lobo Mon 06 Feb 2017, 11:11 pm

    Crab and Avocado Soup Img23l
    Crab and Avocado Soup


    Prep Time: 10 minutes
    Cook Time: 0 minutes
    Servings: 4
    If the avocados that you have purchased are too firm, put them in a paper bag with an apple or a banana. The ethylene gas naturally emitted by either fruit will hasten ripening.


    Ingredients:


    • 3 avocados, halved, pitted, peeled and coarsely chopped
    • 2 serrano chilies, seeded and chopped
    • 1 cup unsweetened coconut milk
    • Juice of 1 lime, plus more, to taste
    • 3/4 cup water
    • Salt and freshly ground white pepper, to taste
    • 1/2 lb. fresh-cooked lump crabmeat, picked over to remove any shell fragments
    • 2 fresh chives, snipped

    Directions:

    Make the soup
    In a food processor or blender, combine the avocados, chilies, coconut milk, lime juice and water and process to a smooth puree. Season with salt, white pepper and additional lime juice.

    Garnish the soup
    Serve immediately or, for a chilled soup, transfer to an airtight container and refrigerate for 2 to 8 hours. Ladle the soup into bowls and garnish with the crabmeat. Sprinkle with the chives and serve. Serves 4.

    Adapted from Williams-Sonoma Food Made Fast Series, Soup, by Georgeanne Brennan (Oxmoor House, 2006).

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