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
-
20 minLuncholive oil, shallot, garlic, tomato paste, sun-dried tomato, walnut, flat leaf parsley, fresh thyme, olive oil, tagliatelle, Parmesan cheese,tagliatelle with nuts-tomato pesto -
30 minAppetizerbutter, baking flour, cream, poultry feast, portobello mushrooms, fresh chives, truffle oil,cauliflower soup with portobello -
15 minAppetizercream pâté, cranberry compote, forest fruit jam, cognac, port wine, light brown caster sugar, spice cake,crème brûlée of pâté with gingerbread crouton -
25 minAppetizerwinter carrot, snow peas, olive oil, Red wine vinegar, mustard seed, ground pepper mix, tuna steak, arugula,salad with carrot ribbons and tuna
Nutrition
170Calories
Fat18% DV12g
Protein18% DV9g
Carbs1% DV4g
Loved it