Go beyond your average blend with this luxurious creamy shellfish soup, flavoured with saffron, brandy and fennel
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Using fresh crab
If you can get a fresh crab, it will make a delicious stock. Boil the crab in 2 litres of water (or enough to cover the crab) for 30 mins. Remove it from the stock and leave to cool. Pick the meat from the crab, keeping the brown and white meat separate. Strain the liquid and boil until reduced to 1 litre, then use as above.