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CALIFORNIA AVOCADO SOUP WITH WASABI AND CRAB MEAT
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Author: Chef Sam Hazen
Recipe Provided By

 


Ingredients

  • 2.000 2
    large ripe California avocados
  • 1.000 1 cup
    heavy cream
  • 2.000 2 Tbsp.
    wasabi paste
  • 1.500 1 ½ tsp.
    salt
  • 2.000 2 Tbsp.
    yuzu juice/ or lemon
  • 1.500 1 ½ cups
    chicken stock
  • 0.250 ¼ cup
    minced shallots
  • 0.500 ½ tsp.
    cumin powder
  • 4.000 4 oz.
    jumbo crab meat
  • 0.000

    Garnish:

  • 0.000
    Sprig cilantro

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Instructions

  1. In batches in a food processor, puree avocados with stock, shallots, yuzu juice, salt and wasabi slowly.
  2. Whisk in heavy cream.
  3. Place in chilled soup bowls.
  4. Top with sprig of cilantro.
  5. Garnish with jumbo lump crab meat.

Yields:  4 portions (6 oz. soup per portion, 1 oz crab meat per portion)

To read more about Chef Hazen, click here.

*Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.

Nutrition information per serving

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