Seafood soups are distinguished by their high nutritional value and exquisite taste. Make sure of this by making Crab Cream Soup. Just keep in mind that you need real crab meat here, which has nothing to do with the well-known ingredient for salads. Crab meat is a dietary, delicacy product, it is rich in minerals and nutrients. It is recommended to serve thick crab soup with lemon wedges.
It is necessary
- For six servings:
- - 650 g of crab meat;
- - 2 glasses of milk;
- - 2 cups cream 30% fat;
- - 2 glasses of fish broth;
- - 6 eggs;
- - 1/4 glass of sherry;
- - 100 g green onions;
- - 50 g of greens of celery;
- - 3 tbsp. tablespoons of butter;
- - 2 tbsp. tablespoons of wheat flour;
- - 1 lemon;
- - salt, black pepper, red pepper.
Instructions
Step 1
Place the eggs in a 2-liter saucepan, cover with water, place on the stove, and bring to a boil. Remove the cookware from the stove, cover with a lid, and leave to stand for 12 minutes.
Step 2
Then take out the eggs, refrigerate, separate the yolks, mash them through a sieve, set aside.
Step 3
Chop celery and green onions. Melt the butter, add the herbs, cook for 4 minutes, stirring occasionally, the herbs should soften. Add flour, continue stirring for a few more minutes.
Step 4
Whip the cream until thick foam. Pour broth, milk, cream, sherry into the pan one by one to the herbs. It is not required to bring to a boil.
Step 5
Add egg yolk, salt and pepper. Next, send pieces of crab meat to the soup, remove from the stove.
Step 6
Pour ready-made classic crab cream soup into bowls, garnish with lemon wedges, pepper with red pepper.
