Cornish crab bisque with lemony croutons

Cornish crab bisque with lemony croutons

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  • Preparation and cooking time
    • Prep:
    • Cook: -
  • Easy
  • Serves 4 as a starter

Go beyond your average blend with this luxurious creamy shellfish soup, flavoured with saffron, brandy and fennel

  • Freezable
Nutrition: per serving
NutrientUnit
kcal387
fat23g
saturates10g
carbs14g
sugars8g
fibre4g
protein24g
salt1.8g
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Ingredients

Method

  • STEP 1

    Heat 1 tbsp oil in a large saucepan, add the onion, fennel, carrot and bay leaves with a pinch of salt and cook for 10 mins until really tender. Add the garlic and cook for 1 min more, then stir in the tomato purée for another 1 min. Add the brown crabmeat, saffron, brandy and some pepper, stirring until the brandy has bubbled away. Add the stock and stir until smooth. Cover with a lid and simmer for 15-20 mins or until the vegetables are soft.

  • STEP 2

    Using a hand blender, blitz the soup until smooth. Pass the soup through a sieve back into a clean saucepan, making sure you push through as much liquid as possible. Add the cream and simmer for another 5 mins – the soup should be thick enough to coat the back of a spoon. Add a few drops of lemon juice, taste and season or add more lemon if necessary, then chill until ready to serve.

  • STEP 3

    Heat oven to 200C/180C fan/gas 6. Toss the croutons with the remaining oil, the lemon zest and some black pepper on a baking tray. Bake for 10 mins, tossing halfway through, until crisp and golden. Leave to cool, then store in a plastic container until ready to serve. The soup and croutons can be made up to 1 day ahead.

  • STEP 4

    To serve, reheat the soup and divide between shallow soup bowls. Spoon a mound of white crabmeat into the centre of each bowl, then drizzle with a little oil and add a few of the reserved fennel fronds. Float a few croutons on top and serve with a little extra black pepper, if you like.

RECIPE TIPS
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.

Goes well with

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    Rating: 5 out of 5.1 rating
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