Avocado squash soup with crab

Name: avocado squash soup with crab
Total time: 15 min
Yield: 4
Ingredients: 1 tablespoon olive oil; 1 shallot; 600 milliliters fish fond; 600 milliliters fish stock; 2 avocado; 1 bunch coriander; 0.5 lime; 1 tin can crab meat; chilli pepper flakes; 8 edible flour

Ingredients

1 tablespoon olive oil
1 shallot
600 milliliters fish fond
600 milliliters fish stock
2 avocado

1 bunch coriander
0.5 lime
1 tin can crab meat
Chilli pepper flakes
8 edible flour

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.