A recipe for Crab Soup from Cornwall.
Ingredients
- 1 large fresh cooked crab brown and white meat seperated
- 100 g long grain rice
- 1 litre whole milk
- 25 g butter
- sea salt and black pepper
- freshly grated nutmeg
- 1 litre chicken or vegetable stock
- 150 ml single cream
Servings:
Instructions
- Put the milk, butter and rice in a pan and add salt, pepper and nutmeg to taste. Bring to the boil then simmer until the rice is cooked.
- Add the bown crabmeat to the pan, reserving the white meat.
- Rub the soup mixture through a sieve or liquidize then return to the pan.Add the stock together with the white crabmeat.
- When ready to serve check the seasoning and stir in the cream. Heat the soup through without letting it boil and serve straight away.
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