Crab Avocado Soup Recipe


Cooking Time15 MinDifficulty LevelEasy
Health IndexHealthyServings4
Main Ingredient


 Apple1 Large, peeled and chopped to make 1 cup
 Celery stalk1 , finely chopped to make 1/2 cup
 Butter/Margarine1 Tablespoon
 All-purpose flour1 Tablespoon
 Chicken broth2 Cup (32 tbs)
 Avocado1 Medium, seeded, peeled, and cut up
 Canned crabmeat7 1⁄2 Ounce, drained, flaked and cartilage removed (1 Can)
 Light cream1⁄2 Cup (8 tbs)
 Salt3 Dash (Use Few Dashes)
 Pepper2 Dash (Use Few Dashes)
 Snipped chives2 Tablespoon (For Garnishing)

Nutrition Facts

Serving size

Calories 301 Calories from Fat 195

% Daily Value*

Total Fat 23 g34.8%

Saturated Fat 9.1 g45.5%

Trans Fat 0 g

Cholesterol 88.2 mg

Sodium 699 mg29.1%

Total Carbohydrates 17 g5.7%

Dietary Fiber 5.8 g23.4%

Sugars 6.5 g

Protein 11 g21.6%

Vitamin A 17.7% Vitamin C 22.3%

Calcium 4.4% Iron 4%

*Based on a 2000 Calorie diet


1. In a saucepan cook apple and celery in butter or margarine for about 5 minutes or till apple and celery are tender.
2. Add the flour and chicken broth all at once; cook till the mixture becomes thick and bubbly; stirring continuously to avoid forming lumps.
3. Pour half the mixture in a blender and add half the avocado.
4. Cover and blend till a smooth mixture is formed.
5. Pour into bowl and repeat the same blending action with the remaining broth mixture and avocado.
6. Combine the crabmeat and light cream.
7. Season to taste with some salt and pepper.
8. Cover and chill before serving.

9. Arrange the soup into individual soup bowl and garnish each serving with snipped chives.