Avocado and Crab Soup

Ingredients

• 2  avocado 
• 1  celery stalks diced
• 0.5 tablespoon chervil chopped
• 2 tablespoons crème fraîche 
• 0.8 teaspoons kosher salt 
• 1 teaspoon lemon zest finely grated
• 1 tablespoon juice of lime fresh
• 0.5 cup lump crab meat 
• 1 cup vegetable stock 

Equipment

• bowl
• blender

Directions

1. Mix crabmeat, celery, chervil and lemon zest in a bowl. Cover and chill crab salad.
2. Halve and pit avocados; scoop flesh into a blender.
3. 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.
4. Divide soup among 4 bowls. Spoon crab salad into center of each bowl.
5. Bon Appétit