The Foods of England | Cookbooks | Diary | Index | Magic Menu |
Twitter email Foods of England


Random Page
Cookbooks
Diary
Index
Magic Menu
Really English?
Timeline
English Service
Food Map of England
- Lost Foods
- Accompaniments
- Biscuits
- Breads
- Cakes
- Cheeses
- Classic Meals
- Curry Dishes
- Dairy
- Drinks
- Egg Dishes
- Fish
- Fruit
- Fruits & Vegetables
- Game & Offal
- Meat & Meat Dishes
- Pastries and Pies
- Pot Meals
- Poultry
- Preserves & Jams
- Puddings & Sweets
- Sauces
- Sausages
- Scones
- Soups
- Sweets and Toffee



Salcombe Crab Soup

Soups
Devon

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


The original source of this receipt isn't known. Can you help? editor@foodsofengland.co.uk

Salcombe Crab Soup

Ingredients
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

Method:
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.




Sitemap - This page updated 02/10/2016 - Copyright © Glyn Hughes 2016


  BUILT WITH WHIMBERRY  

matrixstats