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Avocado and Crab Soup

['1/2 cup lump crabmeat', '1 celery stalk, diced', '1/2 tablespoon chervil, chopped', '1 teaspoon finely grated lemon zest', '2 avocados', '1 cup vegetable stock', '2 tablespoons crème fraîche', '1 tablespoon fresh lime juice', '3/4 teaspoons kosher salt']

Mix crabmeat, celery, chervil and lemon zest in a bowl. Cover and chill crab salad.
Halve and pit avocados; scoop flesh into a blender. Add vegetable stock, crème fraîche, lime juice, kosher salt, and 1 1/4 cups water. Purée until smooth. Season soup to taste with salt and pepper; chill.
Divide soup among 4 bowls. Spoon crab salad into center of each bowl.

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