Crab & Avocado Soup

Crab & Avocado Soup
We enjoy seafood bisques, soups and stews. This recipe combines parts of several we tried. It is delicious, rich and hearty, great as an appetizer or entre.

4 tablespoons (1/4 stick) butter1 cup chopped onion3 tablespoons flour2 8-ounce bottles clam juice2 cups low-salt chicken broth1/2 cup half and half2 medium avocados, peeled, pitted, diced (reserve half for garnish)4 tablespoons chopped fresh cilantro1 1/2 tablespoon minced seeded jalapeo (reserve 1/2 Tbs. for garnish)1 tablespoon fresh lime juice1/2 pound canned crabmeat, flaked, picked over for shell
1/4 tsp. cayenne pepper
salt and pepper to taste
1/4 cup grated mozzarella cheese (for garnish)

In large pot, melt butter over medium heat. Add onion and saut until tender, about 5 minutes. Add flour and stir 1 minute. Add clam juice, broth, half and half; bring to boil, whisking constantly. Reduce heat slightly and simmer until slightly thickened, whisking occasionally, about 5 minutes. Puree soup in batches in blender, adding 1 diced avocado, cilantro, 1-tablespoon jalapeno, and lime juice to last batch. Return soup to pot. Add crabmeat and simmer until heated through, about 3 minutes. Season soup with cayenne, salt and pepper.

Ladle soup into bowls. Sprinkle with remaining diced avocado, jalapeno and mozzarella cheese. Serve with tortilla chips.