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The GBK CookbookApplied Ability AwardsThe British Food TrustOther |
RecipesCrab Soup
Ingredients
Serves: 4
100 Gram Rice (3 1/2 oz) 300 ml Milk ( 1/2 pint) 100 Gram Crabmeat (3 1/2 oz) 600 ml Vegetable stock (1 pint) 2 Teaspoon Anchovy essence 150 ml Single cream (5 fl oz) 1 Tablespoon Lemon juice Paprika Japanese rice crackers Method
Put the rice into a large saucepan with the milk and simmer for 20 minutes.
Add the crabmeat, stock, anchovy essence, cream and lemon juice. Gently bring to the boil. Pour into soup bowls and serve garnished with paprika and a tomato rose, accompanied with rice crackers.
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