Chilled Crab and Avocado Soup

• 6-8 oz crabmeat (fresh, frozen or canned)
• 1/4 cup flour
• 4¼ cups seasoned chicken broth
• 2 avocados
• 1/2 cup half and half
• 1 tsp dillweed
• 1 tsp oregano
• 1 Tbsp chopped olives

Thaw crab if frozen and drain. Reserve a few slices of leg meat for garnish. Blend flour with 1/4 cup chicken broth; combine with remaining 4 cups chicken broth. Bring to boil, stirring, and simmer until slightly thickened.

Add crab. Peel avocados, remove seeds and puree. Add pureed avocado and half and half to crab mixture. Chill. In a small dish, combine dill, oregano and chives. When ready to serve, sprinkle with combined herbs and garnish with reserved crabmeat.

Yield: 4-6 servings