If you want to add variety to your lunch menu or surprise your loved ones, then you should definitely pay special attention to crab soup. It has an incredibly rich taste and aroma that simply cannot be forgotten or confused with something else.
Ingredients:
- 1 kg of king crab;
- 100 g bacon;
- 2 tbsp cow oil;
- 4 garlic cloves;
- 100 g of celery;
- 200 g cream (high fat content);
- ½ glass of whiskey;
- 200 g onions;
- 2 tbsp wheat flour;
- 600 g potato tubers;
- 1 liter of meat broth (chicken);
- cilantro greens;
- red and black pepper, salt.
Preparation:
- First you need to prepare the crab meat. You need to rinse the crab claws thoroughly with water. Then they are folded into a saucepan and filled with water. The claws are boiled until fully cooked, and after they have cooled, they are cleaned of the shell.
- Cut the bacon into small pieces. The onion must be peeled, washed well and cut with a sharp knife into small cubes.
- Then the bacon and onions are fried over medium heat. After the onion acquires a golden color, cow butter and a little wheat flour are added to the container. Everything is mixed well and fried for another 2 minutes. Then whiskey is poured into the container. The liquid should evaporate quite a bit.
- Potato tubers are thoroughly washed, peeled and washed. Then, using a sharp knife, they should be cut into not very large cubes. Celery is also washed in running water and cut into small cubes.
- Chopped vegetables must be put in a saucepan. Fried onions with bacon are also poured there, and meat broth is also poured into it. Then the pan is placed on a hot stove, where its contents should boil, after which the fire is reduced to a minimum. The soup should be cooked until the potatoes are very soft.
- Then add crab meat to the soup, which should first be cut into not very large pieces. Cream is also added to the pan. At this stage, the soup is salted, and pepper is also added to it. The contents of the saucepan are mixed well.
- The soup should boil for only 2-3 minutes, after which finely chopped cilantro and chopped garlic cloves are poured into it. Next, remove the pan from the stove and, without opening the lid, leave it for 15–20 minutes, so that the soup is well infused. Such a dish is served to the table extremely hot.
