Recipes Sig’s Leek and Crab (or Croutons) Soup

Recipes Sig’s Leek and Crab (or Croutons) Soup

Recipes Sig’s Leek and Crab (or Croutons) Soup

  1. 250 to 300 grams fresh leeks
  2. 2 to 3 brown onions
  3. 4 clove smoked garlic
  4. 50 grams unsalted butter
  5. 40 grams plain flour
  6. 3/4 liter vegetable stock (use more if the leeks were large and the soup is to thick)
  7. 150 ml heavy cream ( double cream)
  8. 1 pinch each salt or salt substitute, dried coriander or flat parsley leaf and fresh ground black pepper
  9. 2 to 3 drops or to taste, worcestershire sauce (optional, but recommended )
  10. 1 tsp or to taste sherry or brandy (optional, but recommended )
  11. 150 grams precooked crab ( or use croutons of your choice instead)
  1. Wash the particular leeks well and cut into small rings, book some of the bands

  2. Peel the onions and the garlic and chop roughly

  3. Include the leeks, onions, garlic clove, butter and saute, carry out not fry or dark brown them, dust using the flour until all is utilized and has slightly thickened the particular mixture. Add the veggie stock slowly stirring almost all the time. Gently prepare for approximately 15 minutes

  4. Cool slightly. Puree almost all with a blender or even food processor. Add fifty percent the cream, all eau-de-vie or sherry if making use of and season with spice up, salt parsley or coriander and Worcestershire spices

  5. Add the precooked crab meat just before helping with the rest associated with the cream and Leek cutting

Leave a Comment