Crab Soup
A dish that gets its character from hard-shelled crabs and white stock iii.
contains glutencontains dairycontains meat
Ingredients
US
Metric
- 6 hard-shelled crabs
- 710 ml White Stock III
- 160 ml stale bread crumbs
- 1 slice onion
- 1 sprig parsley
- 30 ml butter
- 30 ml flour
- 240 ml cream
- Salt
- Cayenne
Make it lactose-friendly
- 2 tablespoons butter → plant butter, ghee (mostly lactose-free), or olive oil
- 1 cup cream → lactose-free cream or coconut cream
Steps
- Remove the meat from the crabs and chop it finely.
- Combine the crab meat, White Stock III, bread crumbs, onion, and parsley in a pot and simmer for 20 minutes.
- Rub the mixture through a sieve.
- Cook the butter and flour together in a pan to make a paste, then stir it into the soup to thicken it.
- Add the cream, and season with salt and cayenne.
- Serve with Pulled Bread.
Nutrition (estimated, per serving)
| Calories | 499 |
|---|---|
| Protein | 43.0 g |
| Fat | 25.3 g |
| Carbs | 22.6 g |
| Fiber | 1.4 g |
| Sodium | 777 mg |
Source
The Boston Cooking-School Cook Book (Fannie Farmer, pub. domain) — Public domain in the United States