This is a very rich, luxurious soup that is perfect for entertaining.
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
Melt butter and sauté vegetables.
Add half of the stock and cook until vegetables are soft. Liquidise 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.