About this recipe:Crab meat is simmered with spring onion, celery, fish stock, milk and whipping cream to create this indulgent soup. Serve with thick wodges of fresh bread. Perfect for lunch or dinner.
1 spring onion, finely chopped
1 stick celery, chopped
2 tablespoons plain flour
500ml fish stock
500ml whipping cream
675g crab meat, flaked
4 tablespoons sherry
1 1/2 teaspoons salt
1/4 teaspoon ground black pepper
275g hard-boiled eggs (optional)
1/2 teaspoon paprika
6 slices lemon (optional)
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Method Prep:15min › Cook:15min › Extra time:30min › Ready in:1hr
Press the yolks of hard-boiled eggs through a sieve and set aside.
In a large pot, melt the butter over medium low heat. Add the spring onion and celery; cook, stirring occasionally, until the vegetables are soft, about 4 minutes.
Add the flour and cook and stir for 2 minutes. Stir in the stock, milk and cream. Bring to a simmer.
Add cooked egg yolks, crab meat, sherry, salt and pepper and heat through. Ladle into bowls and garnish each serving with a pinch of paprika and a lemon slice.