Cornish Crab Soup
1.2lt (2 pints) Chicken Stock
900ml (1½ pints) Full Cream Milk
225g (8oz) Crab Meat, fresh or frozen
150ml (¼ pint) Double Cream
50g (2oz) Butter
50g (2oz) Plain Flour
2 tbsp Dry Sherry
¼ tsp Grated Nutmeg
Saffron (optional)
Salt and White Pepper
Separate the white and dark crab meat.
Melt the butter a saucepan, stir in the flour and allow to cook for 2 minutes.
Add the milk, stirring well.
Add the chicken stock.
Add the dark crab meat, nutmeg and season to taste.
Simmer gently for 12-15 minutes.
Add the saffron (if used).
Add the white crab meat and the sherry.
Bring to a simmer, but do not boil. cook for 5 minutes and adjust seasoning.
Serve with a swirl of cream.
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