Cornish Crab Soup
There was a time when people living on or near the coast relied on all sorts of pickings from the shoreline, especially at low tide in the many rock pools left behind. Fortunately, we can all enjoy this option simply by going to our local supermarket or fishmonger. Even better is the fact that the fiddly process of preparing crab and other shellfish has already been done for you.If you love seafood you'll find this soup delicious and very filling.
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Ingredients
- ½ lb crab meat
- 2 oz butter
- 2 oz all-purpose flour
- 4 cups fish or chicken stock
- 3 cups 3% milk
- Ground nutmeg
- Salt & ground white pepper
- 2 tbsps dry sherry substitute with dry white wine or a red wine vinegar (use 1 tbsp)
- ¼ cup 35% cream
Instructions
- In a small bowl or cup, mix the flour with a little milk to form a soft paste. Add more milk and mix to form a runny paste.Warm the fish or chicken stock and slowly add the flour paste. It's important to keep stirring the stock to avoid lumps. You can also add the butter for extra taste.
- When the stock has thickened a little, add the dark crab meat, salt, pepper, and nutmeg. Continue to simmer for 5 minutes.
- Add the white crabmeat and sherry. Continue to simmer and taste to check seasoning.
- I like having chunky pieces of crabmeat in my soup but you can sieve if preferred.
- Serve in a soup bowl and top off with a little cream.