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Smooth Curried Crab Soup
Melt the butter in a large saucepan, add the onions and cook until transparent.
Crush the garlic onto the softened onions, stir in the spices, then add the apple with the crabmeat and sherry. Give everything a good stir.
Turn down the heat as low as possible, cover the crabmeat with a sheet of grease proof paper and put the lid on the saucepan.
Cook for 15 to 20 minutes until tender.
Take the saucepan from the heat and pour in the stock.
Have a plastic container ready - you need one large enough to hold the soup and allow a sieve to rest on top.
Ladle the soup, a little at a time, into the liquidiser and work until smooth.
Pour the blended soup into the sieve, coaxing it through into the container with a wooden spoon.
Let the soup cool completely, then refrigerate.
Serve with a garnish or with some buttered crusty bread
- 250g brown crabmeat
- 100g chopped onions
- 1 eating apple, quartered but not peeled
- 1 garlic clove
- A pinch of cumin, turmeric and chilli powder
- English dried mustard and coriander.
- 55g butter
- 125ml medium dry sherry
- 750ml fish or chicken stock.
Publication Date: October 7, 2019.