Crab and Avocado Soup

• 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 jalapeno chili
• 1 tablespoon fresh lime juice
• 1/2 pound crabmeat, flaked, picked over

1. Melt butter in large pot over medium-high heat.
2. Add onion and saute until tender, about 5 minutes.
3. Add flour and stir 1 minute.
4. Add clam juice, broth, and half and half; bring soup to boil, whisking constantly.
5. Reduce heat to medium and simmer until slightly thickened, whisking occasionally, about 5 minutes.
6. Puree soup in batches in blender, adding 1 diced avocado, 2 tablespoons cilantro, chili, and lime juice to last batch.
7. Return soup to pot.
8. Add crabmeat and simmer until heated through, about 3 minutes.
9. Season soup with salt and pepper.
10. Ladle soup into bowls.
11. Sprinkle with remaining diced avocado and cilantro.

butter, onion, flour, clam juice, chicken broth, avocados, fresh cilantro, jalapeno chili, lime juice, crabmeat

Taken from www.epicurious.com/recipes/food/views/crab-and-avocado-soup-106933 (may not work)