Crab Soup Recipe

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Crab Soup Recipe

(Gentle flavor of the crab gains a hot undertone from curry powder and basil)

Ingredients:  Serves 4

½ oz (15 g) slightly salted butter

1 small onion, peeled and finely chopped

1 small stick celery, trimmed and finely chopped

1 clove garlic, peeled and crushed

½ level teaspoon medium-hot curry powder

1 oz (30 g) plain flour

½ pint (285 ml) skimmed or low-fat milk

1 tablespoon tomato purée

½ pint (285 ml) fish or vegetable stock

2 level teaspoons chopped fresh tarragon

2 level teaspoons chopped fresh basil

6 oz (175 g) cooked white crabmeat, shredded

2 oz (60 g) cooked de-veined and peeled shrimps, chopped

Freshly ground black pepper

4 level tablespoons low-fat natural yoghurt

½ level teaspoon paprika



Melt the butter in a saucepan and gently cook the onion, celery and garlic in it for 5 minutes, without browning.  Stir in the curry powder and flour and cook for 1 minute.  Remove from the heat and gradually mix in the milk.  Add the tomato pureee, stock, tarragon and basil, and bring to the boil, stirring.  Simmer for 5 minutes.  Mix in the crabmeat and shrimps, season with pepper and gently heat through for another 5 minutes.  Ladle the soup into warmed soup plates.  Swirl 1 tablespoon of yoghurt on each serving, dust with the paprika and serve immediately.


Note:  You can use lobster in place of the less expensive crab to make the soup.


Nutrient Value Per Serving:

165 calories

6 g total fat (2 g saturated fat)

13 g carbohydrates

1 g fiber

265 mg sodium


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