Crab Soup
Servings Prep. Time Cooking Time Calories % from Fat Fat Sodium Carbohydrates Protein Cholesterol
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INGREDIENTS:
250 g/1/2 lb crab meat (half dark and half white) 1 large onion 1 clove garlic
1 litre/2 pints fish stock 60g/2 oz butter 30g/1 oz white flour
grated rind of 1 orange 1/4 litre/1/2 pint double cream
salt and freshly ground white pepper



1 Slice the onion and crush the garlic.
2 Melt the butter in a heavy-bottomed pan. When just foaming, but not coloured, add the onion and garlic. Cover with a lid and soften the onion without colouring.
3 Add the dark crab meat and work in well. Add the flour, stirring in well to avoid lumping. Slowly add the fish stock, stirring all the time until the soup boils.
4 Simmer for half an hour. Strain the soup into a clean pan. Season with salt and pepper; add the cream, sherry and orange rind.
5 Chop the white crab meat and remove any skin or blades. Add the fish to the soup, re-heat and serve immediately.

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