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Sig's Leek and Crab (or Croutons) Soup
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Chef :
SigrunSig's Leek and Crab (or Croutons) Soup
My sister lives near the coast in Germany, she kindly gave me this recipe, well known to the locals in that region and often eaten on stormy days. Today is a wet and windy day with rain coming in from the coast here in Somerset in England, so it felt good to make it. It is wonderful at anytime though ☺
Ingredient
4 clove
smoked garlic
50 grams
unsalted butter
40 grams
plain flour
150 ml
heavy cream ( double cream)
Cooking instructions
* Step 1
Wash the leeks well and chop into small rings , reserve some of the rings
* Step 2
Peel the onions and the garlic and chop roughly
* Step 3
Add the leeks,onions, garlic, butter and saute, do not fry or brown them , dust with the flour until all is used and has slightly thickened the mixture .Add the vegetable stock slowly stirring all the time . Gently cook for about 15 minutes
* Step 4
Cool slightly .Puree all with a blender or food processor . Add half the cream , all brandy or sherry if using and season with pepper , salt parsley or coriander and Worcestershire sauce
* Step 5
Add the precooked crab meat just before serving with the rest of the cream and Leek cutting
Note: if there is a photo you can click to enlarge it
Tag
to 300 grams fresh leeks
to 3 brown onions
smoked garlic
unsalted butter
plain flour
vegetable stock (use more if the leeks were large and the soup is to thick)
heavy cream ( double cream)
each salt or salt substitute, dried coriander or flat parsley leaf and fresh ground black pepper
to 3 drops or to taste, worcestershire sauce (optional, but recommended )
or to taste sherry or brandy (optional, but recommended )
precooked crab ( or use croutons of your choice instead)
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