Cornish Crab Soup
This soup is delicious and extremely filling. If possible, add a few strands of saffron, which will give it not only a gorgeous golden colour, but also a honey-like taste.
Crabs are found all round the coast but especially in Cornwall from where many crab recipes originate.
225 Gram Crab meat, fresh or frozen (8 oz)
50 Gram Butter (2 oz)
50 Gram Plain flour (2 oz)
900 ml Creamy milk (1 1/2 pints)
1.2 Litres Chicken stock (2 pints)
Salt and white pepper
1/4 Teaspoon Grated nutmeg
a few strands Saffron (optional)
2 Tablespoon Dry sherry
150 ml Double cream, or whipping cream ( 1/4 pint)
Separate the white and dark crab meat.
Heat the butter until foaming, stir in the flour and allow to cook for a minute, then add the milk, stirring well, then the chicken stock. Add the dark crab meat, salt, pepper and nutmeg and simmer gently for 12-15 minutes. Add the saffron if liked, stir and then put in the white crab meat and the sherry.
Bring to just under boiling point, simmer for 5 minutes and check for seasoning.
Transfer to a soup tureen as it is, with a swirl of cream, or it may be sieved or liquidised if preferred.