Classic Crab Cream Soup
6 servings
40 minutes
Thick crab soup, recommended to be served with lemon
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.
- 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.
- Butter: 3 tablespoons
- Spring onion: 100 g
- Celery leaves: 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.
- Sherry: 0.3 glass
- Fish stock: 2 glasss
- Milk: 2 glasss
- Cream 30% fat: 2 glasss
4
Add egg yolk, crab meat, salt, and pepper, and remove from heat.
- 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.
- Ground red pepper: 0.5 teaspoon
- Lemon: 1 piece
