|
Recipe Categories : | Soups
| Seafood Soups | French
| Crab | Seafood
| MAIN INDEX |
Serves : 4 - 6
Ingredients :
- 60g (2oz) butter
- 250g (8oz) onions, sliced
- 750g (1½ lb) tomatoes, chopped
- 1 bouquet garni (thyme, marjoram,basil and parsley)
- ¾ cup dry white wine
- 3 cups Fumet
de Poisson
- 300g (10oz) cooked fresh, or canned crabmeat
- 1 clove garlic, crushed
- strip of lemon rind
- salt and pepper
- ¾ cup cream
- chopped parsley to garnish
Preparation and Cooking Instructions :
- Melt the butter in a pan, add the onions and fry for 5 minutes, without
browning. Add the tomatoes, bouquet garni, wine, fumet de poisson, half
the crabmeat, the garlic and lemon rind. Season with salt and pepper
to taste. Bring to the boil, cover and simmer for 30 minutes. Remove
the bouquet garni and lemon rind.
- Sieve or work in an electric blender until smooth. Return to the pan
and stir in the remaining crabmeat. Heat gently and stir in the cream.
- Serve immediately, garnished with parsley
|
