Canned Crab Soup Puree
2 servings
35 minutes
Crab meat puree soup is an elegant and delicate dish from Japanese cuisine. Its soft, silky taste combines with the subtle sea notes of crab meat, creating a harmony of flavors. Historically, this soup was a favorite among Japanese gourmets who appreciated the refinement of texture and sophistication of ingredients. Canned crabs are used for convenience while preserving the rich sea flavor, and butter and milk give the soup a velvety softness. Toasted flour enriches it with a light nutty hint. This soup is perfect for dinner in cold weather, warming and satisfying hunger. Serving it with crispy croutons adds a textural contrast, making each spoonful unique. This refined dish is an ideal choice for those who value tenderness of taste and ease of preparation.
1
Select several large pieces of crab for garnish, pass the rest through a meat grinder, place in a pot, pour in a cup of broth or water, cover, and boil for 5-10 minutes.
- Canned crabs: 1 jar
- Milk: 5 glass
2
In a separate pot, lightly fry the flour with 2 tablespoons of oil, dilute with 4 cups of hot milk, bring to a boil, add the crabs, and cook for another 15-20 minutes.
- Wheat flour: 2 tablespoons
- Butter: 4 tablespoons
- Milk: 5 glass
- Canned crabs: 1 jar
3
Then strain through a sieve, add salt, oil, eggs, and 1 cup of milk. Cut the reserved crab pieces for garnish and add them to the soup; serve the croutons separately.
- Salt: to taste
- Butter: 4 tablespoons
- Chicken egg: 2 pieces
- Milk: 5 glass