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Tex Mex
Soup & Stews
Avocado Soup & Stew

Kat's Crab Avocado Soup

2 tbl butter - (1/4 stick)
1 cup chopped onion
3 tbl all-purpose flour
2 bot clam juice - (8 oz ea)
1 1/2 cup canned low-salt chicken broth
1/2 cup half-and-half
2 med avocados peeled, pitted,
    and diced
4 tbl chopped fresh cilantro
1 tbl minced seeded jalapeno chili
1 tbl fresh lime juice
1/2 lb crabmeat flaked, picked over
    Salt to taste
    Freshly-ground black pepper to taste

 Method :
Melt butter in large pot over medium-high heat. Add onion and saute until tender, about 5 minutes. Add flour and stir 1 minute. Add clam juice, broth, and half-and-half; bring soup to boil, whisking constantly. Reduce heat to medium and simmer until slightly thickened, whisking occasionally, about 5 minutes.
Puree soup in batches in blender, adding 1 diced avocado, 2 tablespoons cilantro, chili, and lime juice to last batch. Return soup to pot. Add crabmeat and simmer until heated through, about 3 minutes. Season soup with salt and pepper.
Ladle soup into bowls. Sprinkle with remaining diced avocado and cilantro.
This recipe yields 4 to 6 servings