Ingredients
2
tbsp (1/4 stick) butter
2
8-ounce bottles clam juice
1
1/2 cups canned low-salt chicken broth
2
medium avocados, peeled, pitted, diced
4
tbsp chopped fresh cilantro
1
tbsp minced seeded jalapeño chili
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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