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Crab soup from Beatriz Treloar's Fish & Seafood Cookbook

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Crab and watercress soup


  • crab stock, 1 litre (2 pints), follow this link to Stock in Soups and Salads to see method
  • onion, medium, 1, peeled and chopped
  • watercress, 2 packets equivalent, stalks and all, rough chopped
  • groundnut oil, 1 glug


2 - 4 portions, depending how hungry you are


Heat oil in saucepan over medium heat and when hot add onion and gently fry until soft and translucent (takes around 5 minutes). Add the stock, bring to boil and simmer for 15 minutes.


Add ¾ of the watercress and simmer, lid off for another 45 minutes, then blitz with a blender. The flavours should have intensified by now but better test the taste and if you want more flavour, carry on reducing until you’re happy.


When you’re ready, ladle the soup into bowls and garnish with the rest of the watercress before serving.




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