Classic Crab Cream Soup

6 servings

40 minutes

Thick crab soup, recommended to be served with lemon

Energy value per serving

• Calories: 612.4
• Proteins: 19.4g
• Fats: 47.5g
• Carbohydrates: 23.8g

Ingredients

• Butter: 3 tbsp
• Green onions: 100 g
• Celery greens: 50 g
• Wheat flour: 2 tbsp
• Milk: 2 glass
• Fish broth: 2 glass
• Cream 30%: 2 glass
• Crab meat: 650 g
• Sherry: 0.3 glass
• Salt: 1.5 tsp
• Ground black pepper: 0.3 tsp
• Ground red pepper: 0.5 tsp
• Chicken egg: 6 pc
• Lemon: 1 pc

Cooking steps

1. Place the eggs in a 2-liter pot, fill with water, put on the stove, and bring to a boil. Remove from heat, cover, and let sit for 10-12 minutes. Then take the eggs out of the pot and cool them. Separate the yolks, mash them through a sieve, and set aside.

   Required ingredients:

   • Chicken egg: 6 pieces

2. Chop green onions and celery. In a large pot, melt butter over medium heat (about 145°C), add green onions and celery, and cook for 4 minutes, stirring occasionally, until the vegetables are soft. Then add flour and continue stirring for a couple of minutes.

   Required ingredients:

   • Butter: 3 tablespoons
   • Green onions: 100 g
   • Celery greens: 50 g
   • Wheat flour: 2 tablespoons

3. Whip the cream to a thick foam. Gradually pour sherry, broth, milk, and cream into the pot with herbs. Do not bring to a boil.

   Required ingredients:

   • Sherry: 0.3 glass
   • Fish broth: 2 glasss
   • Milk: 2 glasss
   • Cream 30%: 2 glasss

4. Add egg yolk, crab meat, salt, and pepper, and remove from heat.

   Required ingredients:

   • Chicken egg: 6 pieces
   • Crab meat: 650 g
   • Salt: 1.5 teaspoon
   • Ground black pepper: 0.3 teaspoon

5. Pour the soup into bowls and garnish with red pepper and lemon slices.

   Required ingredients:

   • Ground red pepper: 0.5 teaspoon
   • Lemon: 1 piece