Chilled Cream of Avocado Soup with Crab, the AIP Way

Some days the stove is more than you have in you, and this soup mostly runs itself: blend it, then let the fridge do the rest of the work while it chills for an hour. Blend the avocado with bone broth and a little coconut cream, pour it into a container, and walk away.

Monounsaturated fat from the avocado is steady, building-block nourishment, the kind a healing body can use without asking much of it in return. Glycine and collagen are part of the reason a long-simmered bone broth ends up in this soup instead of water, tied to what your gut's inner lining draws on as it rebuilds itself over time. This is steady, ordinary nourishment, not the whole answer, just one more reliable thing in a week that needs a few.

A live thing swam in cold water. A live thing grew slowly on a tree, through an entire season, before either one reached this bowl. That is worth a thought before the first spoonful. Chill the soup in a bowl you like, scatter the chives, and let a little beauty be part of how you eat today.

Ingredients

• 3 ripe avocados
• 2 tablespoons minced shallot or red onion
• 1 1/2 tablespoons lemon juice
• 2 tablespoons coconut cream (skimmed from the top of a chilled can of coconut milk)
• 1 1/2 cups chicken bone broth
• 1/4 teaspoon sea salt
• one 6 oz can crab meat, drained
• minced chives, for garnish

Swaps made: none beyond the source's own AIP adaptation. The source notes cooked shrimp can stand in for crab, and shallot and red onion are interchangeable. Use a clean-label, additive-free canned crab.

Method

• Add the avocados, shallot or red onion, lemon juice, coconut cream, bone broth, and sea salt to a blender. Blend on high about 30 seconds, until completely smooth.
• Pour into a container, cover, and refrigerate at least 1 hour so it chills through.
• Serve chilled, topped with the drained crab meat and minced chives. It keeps refrigerated for a couple of days.

*Adapted from a-squirrel-in-the-kitchen*