Captain’s crab soup
30
30
6
No
Ingredients
- 15 ml (1 tablespoon) of butter
- 1/2 package of 250 g (2 cups) of Les Cultures de chez nous sliced leeks
- 2 fennel bulbs sliced into cubes
- 1 sweet potato sliced into cubes
- 7 ml (1 1/2 teaspoon) of fennel seeds
- Salt and pepper up to taste
- 500 ml (2 cups) of chicken broth
- 1 package of 400 gr (14 oz) of thawed crab flesh
- 750 ml (3 cups) of milk or cooking cream
Preparation
Side-by-side mode
- Set aside 80 ml (1/3 cup) of crab for garnishing.
- Brown into butter les Cultures de chez nous sliced leeks, fennel, sweet potato and fennel seeds for 5 minutes. Salt and pepper. Pour chicken broth and cook until vegetbales tenders for about 10 minutes. Add crab, milk or cream. Pour into mixer and liquify.
- Add reserved crab, heat up and rectify seasoning.
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