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PrintDEVONSHIRE CRAB SOUP
Serves :
8
Preparation Time :
Cooking Time :
Preparation Method :
- Sauté onion and celery with butter in a pan until they become tender.
- Add the rice and milk, cover and cook for 15 minutes.
- Cool slightly.
- Puree the soup in a blender.
- Transfer it back to pan and add crab meat.
- Add the stock, salt, pepper and anchovy essence and reheat.
- Reduce the flame and add the brandy and fresh cream (do not boil).
- Pour it in a soup bowl.
- Garnish with chopped parsley.
- Serve very hot.
INGREDIENTS
- 50 gram butter
- 2 small onions, finely chopped
- 1 celery stick, chopped
- 100 gram long grain rice
- 600 ml milk
- 1 meat of crab, cooked
- 350 ml chicken stock
- Salt and freshly ground pepper
- 2 tsp anchovy essence
- 30 ml brandy
- 180 ml fresh double cream
- Chopped fresh parsley to garnish
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