Crab Soup Serves 4
Ingredients:
- 245g (8oz) mixed crabmeat, defrosted
- 25g (three quarters of an oz) butter
- 1 onion, chopped
- 1 onion, chopped
- 1 carrot, chopped
- 1 stick celery, chopped
- 55g (2oz) rice
- 300ml 10 fl oz) fish or chicken stock
- 600ml (1 pint) milk
- 2 15ml spoon (2 tbsp) Thai fish sauce
- salt and freshly milled black pepper
- 1 15ml spoon (1 tbsp) fresh chopped parsley
Method
- Melt the butter in a large saucepan. Add the onion, carrot and celery and cook for 3-4 minutes, stirring occasionally. Do not allow to burn.
- Stir in the rice and cook for 1-2 minutes.
- Add the fish stock and milk and bring to the boil. Reduce the heat and simmer for 15-20 minutes or until the rice and vegetables are cooked.
- Puree the soup in a liquidiser or blender. Return to the pan and stir in the crabmeat and fish sauce. Heat gently for about 5 minutes, taste and adjust seasoning.
- Serve sprinkled with chopped parsley.
NUTRITIONAL VALUES PER PORTION (APPROX) 300Kilocalories; 18g Protein; 15g Fat; 24g Carbohydrates; 1g Fibre
Recipe kindly donated by The Seafish Industry
