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Crab and Tomato Soup

ingredients

225 g (1/2 lb) crab meat (mixture of white and brown)
1 lb (450 g) ripe tomatoes
1 large onion
1 clove garlic
2 tbsp (25 g) 1 oz butter
1 tsp (5 ml) paprika
pinch cayenne pepper
575 ml (1 pt) 2 1/2 cups stock (this can be either fish or chicken stock)
30 ml (2 tbls) chopped parsley

method

1. Scald and skin the tomatoes.

2. Cut them in half.

3. Put a strainer over a bowl and scoop the tomato seeds into it. Rub them to extract as much juice as possible. Discard the seeds. Roughly chop the tomatoes.

4. Finely chop the onions and garlic.

5. Melt the butter in a saucepan on a low heat. Stir in the onion, garlic, paprika and cayenne pepper and cook until the onion is soft.

6. Add the chopped tomatoes and their juices. Cover the pan and cook gently for 5 minutes so the tomatoes cook to a puree.

7. Stir in the stock. Bring it to the boil and simmer for 5 minutes more.

8. Stir in the crab meat.

9. Either pass the soup through the medium blade of a vegetable mill or work in a blender until it is smooth.

10. Return the soup to the pan.

11. Stir in the parsley and reheat gently without boiling.

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