Crab soup

Crab soup

  • Preparation Time10 mins
  • Cooking Time25 mins
  • Serves8
  • DifficultyEasy
115g chopped spring onion, with tops
2 tsp garlic, crushed
65g butter
45g plain flour
500ml fish stock
250ml double cream
250ml milk
450g crabmeat, picked free of shell
60ml sherry
1/2 tsp lemon-pepper seasoning
1/2 tsp salt
1/2 tsp white pepper
100g freshly grated Parmesan cheese
75g chopped fresh chives
1) Saute chopped spring onion and garlic in butter until tender. Stir in flour, stirring until well blended. Slowly add the fish stock, continuing to cook until smooth and bubbly. Slowly add cream and milk. Stir in crabmeat. Add sherry, lemon-pepper seasoning, salt and white pepper.

2) Simmer soup until piping hot; adjust seasoning (sherry, salt, and pepper), to taste.

Serve in bowls topped with cheese and chives.

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