Recipe courtesy of Emeril Lagasse
Print
Total:
35 min
Prep:
35 min
Yield:
6 servings

Ingredients

  • 4 ripe avocados, peeled, seeded, and chopped
  • 2 cups half and half
  • 2 cups sour cream
  • 2 tablespoons minced shallots
  • 1/2 cup chopped green onions
  • 2 teaspoons chopped garlic
  • 1 cup chicken stock or milk
  • Juice of one lemon
  • Tabasco sauce
  • Worcestershire sauce
  • Salt and cayenne
  • 1 tablespoon olive oil
  • 2 tablespoons brunoise red peppers
  • 2 tablespoons brunoise yellow peppers
  • 2 tablespoons brunoise red onions
  • 1/2 pound crab meat, picked over for cartilage
  • 2 tablespoons finely chopped parsley

Directions

In a food processor, puree the avocados, half and half, sour cream, shallots, green onions, 1 teaspoon garlic, chicken stock and lemon juice. Puree until smooth. Season the soup with Tabasco, Worcestershire sauce, salt and cayenne. Turn the soup into a glass bowl and chill completely. In a saute pan, heat the olive oil. When the oil is hot, add the peppers and onions. Season with salt and cayenne. Saute for 30 seconds. Add the remaining garlic and saute for 30 seconds. Remove from the heat and cool completely. Turn the vegetables into a mixing bowl. Add the crab meat and parsley. Season with salt and pepper. Ladle the soup into the serving bowls and garnish the soup with the crab relish.

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