This is a very rich, luxurious soup that is perfect for entertaining.
- 50g butter
- 1 carrot – finely diced
- 1 onion – finely diced
- 2 sticks celery – finely diced
- 600ml fish stock
- 300ml pint crabmeat
- 2 tablespoons cream
- 1 tablespoon freshly chopped parsley.
- 30g softened butter
- 30g flour
Melt butter and sauté vegetables. Add half of the stock and cook until vegetables are soft. Liquidize until smooth.
Return the mixture to the saucepan, add remainder of stock and milk, and then add the crabmeat. Correct the consistency by whisking the butter and flour together, and whisking it into the soup.
Season with salt and pepper, add cream and heat through before serving.