Chilled Avocado and Celery Soup with King Crab and Red Basil Salad
Soups • Latin American
Description
Chilled avocado and celery soup with king crab and red basil salad
Ingredients
- King crab back claws 8 pieces
- Crab Meat 1 cup
- Olive Oil 4 tablespoons
- Meyer Lemon Juice 4 tablespoons
- Merken a pinch
- Salt to taste
- Ground Black Pepper to taste
- Avocado 3 pieces
- Chicken Broth 3 cups
- Celery salt 10 oz
- Basil 0 oz
- Citrus Zest Mix ½ tablespoon
Step-by-Step Guide
Step 1
In a bowl, mix olive oil, lemon juice, grated lemon zest, merken, salt, and pepper. Add the crab claws and let marinate in the refrigerator for two hours.
Step 2
Blend the avocado cubes with olive oil, lemon juice, and celery cubes in a blender. Pour in 3 cups of vegetable broth and continue blending until a creamy, liquid mixture is achieved. Add more vegetable broth if needed. Season to taste. Refrigerate, adding avocado pits to the soup to maintain its green color and prevent oxidation.
Step 3
Place the crab meat in a bowl and season with basil-infused olive oil, lemon juice, grated lemon zest, salt, and pepper. Keep in the refrigerator until serving. In another bowl, mix the celery with finely shredded basil, season with salt and pepper, and add a little basil-infused olive oil.
Step 4
Pour the soup into bowls. In the center of each bowl, place a tablespoon of crab meat and top with two crossed crab claws. Then add a bit of the celery and basil salad on top of the crab meat. Serve immediately.
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