Crab Soup
Crab Soup
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Ingredients
For 4 people (
)
- 225 grams crabmeat, white and brown, fresh or defrosted
- 25 grams butter
- 1 onion, chopped
- 1 carrot, chopped
- 1 stick celery, chopped
- 55 grams rice
- 330 mL fish or chicken stock
- 600 mL milk
- 30 mL Thai fish sauce
- 1 pinch(es) salt and black pepper
Directions
- 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.
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