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DMadrid689
Avocado squash soup with crab
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Ingredients
Directions
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Heat the oil and fry the shallot in softly for about 4 minutes. Add the fish stock and bring to the boil.
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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.
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Pour into bowls and scoop crabmeat in each bowl. Sprinkle with the chili pepper and garnish with the flowers. Serve immediately.
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Nutrition
170Calories
Fat18% DV12g
Protein18% DV9g
Carbs1% DV4g
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