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Crab et Ginger Soup

ingredients

serves 4
1 carrot
1 leek
1 bay leaf
850 ml (1 1/2 pints) 3 3/4 cups fish stock
2 medium-sized cooked crabs
2.5 cm (1 inch) piece fresh root ginger (ginger root), grated
1 tsp light soy sauce
1/2 tsp ground star anise
salt and pepper

method

1. Using a sharp knife, chop the carrot and leek into small pieces and place in a large saucepan with the bay leaf and fish stock.

2. Bring the mixture in the saucepan to the boil.

3. Reduce the heat, cover and leave to simmer for about 10 minutes, or until the vegetables are nearly tender.

4. Remove all of the meat from the cooked crabs. Break off and reserve the claws, break the joints and remove the meat, using a fork or skewer.

5. Add the crabmeat to the pan of fish stock, together with the ginger, soy sauce and star anise and bring to the boil. Leave to simmer for about 10 minutes, or until the vegetables are tender and the crab is heated through.

6. Season the soup then ladle into a warmed soup tureen or individual serving bowls and garnish with crab claws. Serve immediately.

If fresh crabmeat is unavailable, use drained canned crabmeat or thawed frozen crabmeat instead.

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