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Salcombe Crab Soup


Shredded crab meat with onions in a highly-flavoured cream base.

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Salcombe Crab Soup

1oz butter
2 sticks diced celery
1 mediun diced onion
1 crushed garlic clove
¼ pint white wine
1 pint good quality fish stock
1 bayleaf
1 teaspoon anchovy essence
salt and pepper
1lb mixed brown and white meat (from 2 crabs)
¼ pint single cream
1 tablespoon brandy / 2 tablespoons sherry

Melt the butter in a large saucepan and cook the onion, garlic and celery until the onion is soft and transparent. Add the wine, stock, bayleaf, anchovy essence, salt and pepper. Boil rapidly for 5 minutes. Add the crab meat and simmer for a further 10 minutes. Remove the bay leaf and liquidise the mixture. Return to the pan and add the cream and brandy or sherry. Warm through and serve with fresh crusty bread.

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