Avocado Crab Soup
	1 clove    garlic   1/4   small onion   2 Tbs    unsalted butter   3 Tbs    flour   1 cup    milk   3 cups    low sodium chicken broth   2   ripe avocados   2 tbs    lime juice   1/4 tsp    tabasco sauce   1 cup    lump crab meat   1/2 cup    light cream   1 Tbs    chopped chives   1 Tbs    chopped parsley     1 Peel the garlic and drop it, along with the onion, into the food processor, fitted with the metal blade, with the motor running. Process until finely chopped. Reserve. 2 Melt the butter in a large saucepan. whisk in the flour and cook over low heat, stirring constantly, for one minute. Do not let it brown. Add the milk and stir until smooth and thickened. Add the broth, garlic and the onion. and simmer, partially covered, for 10 minutes. Remove from heat and let cool to room temperature. 3 Peel and pit the avocados. Cut them into 1" pieces. In the food processor, process the avocado, lime juice,and Tabasco until smooth. 4 Whisk the avocado mixture into the cooled liquid. Stir in the crab and the cream. Refrigerate, covered, until chilled. About 4 hours. 5 Spoon into individual bowls and garnish with the parsley and chives.   Servings: 8    Nutrition Facts Serving size: 1 serving Percent daily values based on a 2000 calorie diet. Nutrition information calculated from recipe ingredients. The following ingredients were not linked to the ingredient database and were not included in the nutrition information: garlic ripe avocados lump crab meat           Amount Per Serving       Calories   90.89   Calories From Fat (61%)   55.81       % Daily Value Total Fat 6.38g   10%   Saturated Fat 3.83g   19%   Cholesterol 18.40mg   6%   Sodium 43.93mg   2%   Potassium 149.59mg   4%   Carbohydrates 5.81g   2%   Dietary Fiber 0.19g   1%   Sugar 1.85g       Sugar Alcohols 0.00g       Net Carbohydrates 5.63g       Protein 3.39g   7%