Shellfish soup with crab
A simple but full-flavoured crab soup you can enjoy all year round.
Ingredients
For the tomato shellfish soup
- Crab claw meat
- g Prawn shells
- l Water
- Carrot
- Celery sticks
- Fennel
- Onion
- tsp Ginger
- tbsp Tomato purée
- Tomatoes
- ml White wine
- g Cream
- Chervil
- Salt
- Lemon
For the croutons
- White loaf (or other white bread)
- Olive oil
- Salt
- Pepper
For the raw marinated vegetables
- Carrots, cut into batons
- Fennel, thinly sliced
- Celery sticks, thinly sliced
- Olive oil
- Salt
- Lemon
Instructions
Soup
Roughly chop all the vegetables. Add the vegetables and prawn shells to a deep saucepan. Fry until glossy (about 2 minutes). Add the tomato purée and cook for a further 2 minutes to brown.
Add the white wine and reduce it until 20% is left.
Add the water, bring to the boil, add the cream and leave everything to infuse for about 20 minutes.
Take the pan off the heat and blitz the soup with a stick blender.
Strain at least twice. This is to take out the coarsest bits of prawn shell. Return it to a clean pan. Bring to the boil and season to taste with salt and lemon.
Whisk 3-4 tbsp butter into the soup just before serving. It gives the soup a lovely rich flavour.
Croutons
Cut all the crust off the loaf. Then cut it into smaller pieces, cubes of about 2x2cm. Toss them with olive oil, salt and pepper. Bake the croutons at 160°C/140°C fan/gas 3 for about 12 minutes. Stir them a little every 4 minutes. They should be crisp and golden.
Vegetables
Toss the cut vegetables in olive oil, salt and lemon. Leave them in the mixture for 1 minute. Transfer them to kitchen paper.
Arrange the vegetables in a soup bowl with plenty of cooked crab claw meat. Pour over the soup. Serve with the croutons and chervil.
For the tomato shellfish soup
For the croutons
For the raw marinated vegetables
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