JUICY REVERSE SEAR STEAK1 (14-oz.) thick rib-eye steak (2” thick)Kosher salt/black pepperCanola oil2 T. butter3…
Chicken-Avocado Soup Topped with Crabmeat
| Chicken-Avocado Soup Topped with Crabmeat | Print |
Recipe By: Alice Morrow
Chicken-Avocado Soup Topped with Crabmeat
Ingredients
- 1 lb. jumbo lump crabmeat, drained and picked, have a room temperature
- 3 T. minced garlic
- 2 jalapeno peppers, seeded, minced
- 2 large ripe avocados, pit and skin removed
- 2 T. fresh lime juice
- Tabasco to taste
- 3 ½ c. water
- Salt, red/black pepper
- Olive oil
- 1 Vidalia onion, chopped
- 3 c. chicken broth or stock
- 1 lb. cooked boneless, skinless chicken tenders, cut into bite-size pieces
Instructions
- In processor or blender, combine garlic, jalapenos, avocados, lime juice, 1 ½ c. water, Tabasco, salt and pepper to taste. Puree until smooth.
- In a pot, add about 2 T. of olive oil and put over moderate heat.
- Add onion and cook until tender.
- Add broth and 2 c. of water and about 2 t. salt.
- Let this simmer.
- You need to cook your chicken pieces. You can buy them already cooked or you can season them and bake in a 350 oven until done or pan saute them.
- Take the chicken pieces and place in the broth. Heat for about 5 minutes.
- Add the avocado puree. Heat through. Taste for seasoning.
- When ready to serve, ladle into bowls and top with crabmeat.
Notes
*****If you prefer the crabmeat to be hot, gently fold in the crabmeat with the avocado puree and heat through.
Shrimp or crawfish can also be used.
Shrimp or crawfish can also be used.
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