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Prep Time: 0 Minutes Cook Time: 25 Minutes |
Ready In: 25 Minutes Servings: 8 |
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This is a rich and decadent soup, ideal for a dinner party! Ingredients:
2 oz. butter |
1 large carrot, diced small |
2 tbsps. finely chopped onion |
3 pints of seafood or fish stock (chicken stock will do in a pinch) |
2 oz. white rice (not basmati) |
a bouquet garni |
the meat of a large ready-cooked crab |
2 oz. butter |
1 heaped tbsp. tomato purée |
5 fl. oz. white wine |
5 fl. oz. double (heavy) cream |
5 fl. oz. dry sherry |
seasoning to taste |
some parsley |
Directions:
1. In a large pot, cook the carrot and onion in the butter until soft.
2. Add the stock, rice and bouquet, and simmer for twenty minutes.
3. Take out the bouquet garni.
4. Add most of the crabmeat - reserving some - and heat through.
5. Liquidise the soup, along with the butter and tomato puree.
6. Pour into a clean pan and add the wine, cream, sherry, and the reserved crab meat. Mix well and heat through.
7. Check the seasoning.
8. Garnish with a little parsley.
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