Filter
Reset
Sort ByRelevance
DMadrid689
Avocado squash soup with crab
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Heat the oil and fry the shallot in softly for about 4 minutes. Add the fish stock and bring to the boil.
-
Meanwhile, remove the flesh from the avocados and mix it with the coriander and lime juice. Pour in the hot fond and purée in a blender or with a hand blender until smooth.
-
Pour into bowls and scoop crabmeat in each bowl. Sprinkle with the chili pepper and garnish with the flowers. Serve immediately.
Blogs that might be interesting
-
210 minAppetizervine tomatoes, meat fond, lemon, mild olive oil, White wine vinegar, shallots, tempuramix, mineral water, salt and freshly ground pepper, flour, lamb racks, avocado, sour cream, rocket melange, oil for frying,herb salad with lamb -
20 minAppetizermedium sized egg, green asparagus, mild olive oil, lemon, mustard with horseradish, parsley, warm smoked salmon flakes, capers,warm smoked salmon with green asparagus, capers and egg -
15 minAppetizeryorkham, celery, sliced pineapple, forest outing, fresh coriander, iceberg lettuce, Curry sauce,cocktail from yorkham -
65 minAppetizerRed onion, Tasty vine tomato, Red pepper, garlic, anchovy fillets in canned oil, sprig of rosemary, traditional olive oil, vegetable stock of tablet, mascarpone,Roasted Tomato soup
Nutrition
170Calories
Fat18% DV12g
Protein18% DV9g
Carbs1% DV4g
Loved it