Move over Chicken Soup, Mamas got brand new fav. Try this creamy crab soup, its easy to make, wonderfully flavorsome and deliciously tasty.
2 tbsp olive or rapeseed oil, plus a little to serve if you wish
1 Onion, diced
1 Fennel Bulb, chopped
1 Carrot, chopped
2 Bay Leaves
1 Garlic Clove, crushed and chopped
1 tbsp Tomato Puree
200g Crab Meat
1lt Fish Stock
1 Fresh Lemon, juiced
Pinch of Saffron
3 tbsp Brandy
Small Handful of Dill
100ml Single Cream
2 Slices of Crusty Bread
Heat 1 tbsp oil in a large saucepan, add the onion, fennel, carrot and bay leaves with a pinch of salt and cook for 10 mins until really tender
Add the garlic and cook for 1 min more, then stir in the tomato purée for another 1 min
Add the brown crabmeat, saffron, brandy and some pepper, stirring until the brandy has bubbled away.
Add the stock and stir until smooth. Cover with a lid and simmer for 15-20 mins or until the vegetables are soft.
Blitz the soup using hand-blender, until smooth. Pass the soup through a sieve back into a clean saucepan, making sure you push through as much liquid as possible.
Add the cream and simmer for another 5 mins. Add a few drops of lemon juice and a sprinkle over the dill to serve
Serve with a few slices of crusty bread.