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Devonshire Crab Soup

ingredients

serves 6
2 tbsp (25 g) 1 oz butter
1 small onion, skinned and finely chopped
1 celery stick, cleaned and chopped
3 oz (75 g) long grain rice
568 ml (1 pint) milk
meat of 1 cooked crab, or 8 oz (225 g) frozen or canned crab meat, drained and flaked
1 1/4 cup (300 ml) 1/2 pint chicken stock
salt and freshly ground pepper
1 tsp (5 ml) anchovy essence
2 tbsp (30 ml) brandy
2/3 cup (150 ml) 1/4 pt fresh double cream (heavy cream)
2/3 cup (150 ml) 1/4 pt fresh double cream (heavy cream)

method

1. Melt the butter in a large saucepan, add the onion and celery and cook for 10 minutes until soft.

2. Add the rice and milk, cover and cook for 15 minutes until the rice is cooked. Cool slightly

3. Pass the soup through a sieve or puree in a blender.

4. Return to the pan together with the crab meat. Add the stock, seasoning, anchovy essence and reheat.

5. Add the brandy and fresh cream but do not boil.

6. Transfer to a soup tureen, sprinkle with chopped parsley and serve very hot accompanied with melba toast and butter.

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