Directions:
- Mix crabmeat, celery, chervil and lemon zest in a bowl. Cover and chill crab salad.
- Halve and pit avocados; scoop flesh into a blender. Add vegetable stock, crème fraîche, lime juice, kosher salt, and 1 1/4 cups water. Purée until smooth. Season soup to taste with salt and pepper; chill.
- Divide soup among 4 bowls. Spoon crab salad into center of each bowl.
- Per serving: 143.8 calories, 100.1 calories from fat, 11.1 g fat, 2.6 g saturated fat, 23.0 mg cholesterol, 6.7 g carbohydrates, 4.2 g dietary fiber, 1.0 g total sugars, 2.5 g net carbohydrates, 6.0 g protein, 418.1 mg sodium Nutritional analysis provided by Bon Appétit
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 431.99 Kcal (1809 kJ) | ||
| Calories from fat | 161.73 Kcal | ||
| % Daily Value* | |||
| Total Fat | 17.97g | 28% | |
|---|---|---|---|
| Cholesterol | 2.22mg | 1% | |
| Sodium | 9716.09mg | 405% | |
| Potassium | 544.79mg | 12% | |
| Total Carbs | 52.79g | 18% | |
| Sugars | 1.55g | 6% | |
| Dietary Fiber | 7.38g | 30% | |
| Protein | 8.44g | 17% | |
| Vitamin C | 11.8mg | 20% | |
| Iron | 1.1mg | 6% | |
| Calcium | 27.4mg | 3% | |
| Amount Per 100 g | |||
| Calories | 197.37 Kcal (826 kJ) | ||
| Calories from fat | 73.89 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.21g | 28% | |
|---|---|---|---|
| Cholesterol | 1.01mg | 1% | |
| Sodium | 4439.26mg | 405% | |
| Potassium | 248.91mg | 12% | |
| Total Carbs | 24.12g | 18% | |
| Sugars | 0.71g | 6% | |
| Dietary Fiber | 3.37g | 30% | |
| Protein | 3.85g | 17% | |
| Vitamin C | 5.4mg | 20% | |
| Iron | 0.5mg | 6% | |
| Calcium | 12.5mg | 3% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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