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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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I literally didn't know how to boil an egg until I was in my 20s when I tried to impress a guy by making dinner for him, writes Sally Siegel of Pittsburgh, Pennsylvania. I didn't have much success with the dinner or the guy, but I regrouped and put together a repertoire of fairly elegant dishes I felt confident making. Luckily, my husband, Loren, likes to cook as much as I do, so we really work as a team when we give dinner parties. We're both real estate agents, and we like to entertain clients we've made some great friends by selling houses to them. Silky and light, this blender soup would make a delicate summer starter. Bonus: It comes together very quickly. Ingredients:
2 tablespoons (1/4 stick) butter |
1 cup chopped onion |
3 tablespoons all purpose flour |
2 8-ounce bottles clam juice |
1 1/2 cups canned low-salt chicken broth |
1/2 cup half and half |
2 medium avocados, peeled, pitted, diced |
4 tablespoons chopped fresh cilantro |
1 tablespoon minced seeded jalapeño chili |
1 tablespoon fresh lime juice |
1/2 pound crabmeat, flaked, picked over |
Directions:
1. Melt butter in large pot over medium-high heat. Add onion and sauté until tender, about 5 minutes. Add flour and stir 1 minute. Add clam juice, broth, and half and half; bring soup to boil, whisking constantly. Reduce heat to medium and simmer until slightly thickened, whisking occasionally, about 5 minutes. Puree soup in batches in blender, adding 1 diced avocado, 2 tablespoons cilantro, chili, and lime juice to last batch. Return soup to pot. Add crabmeat and simmer until heated through, about 3 minutes. Season soup with salt and pepper.
2. Ladle soup into bowls. Sprinkle with remaining diced avocado and cilantro.
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