Crab Bisque With Garlic Croutons

Unable to load

16 Ingredients

Number of servings

170grams crabs
1L fish stock
2 cloves garlic, finely chopped
4 slices white bread, crusts removed and cut into 1 cm cubes
1/3 cup double cream
1 pinch cayenne pepper
1 pinch salt
1 pinch pepper
4tablespoons olive oil
1 onion, chopped
2 carrots, chopped
2 celery, chopped
1 bay leaf
2tablespoons cognac
4 tomatoes, roughly chopped
2teaspoons tomato purée

Nutrition per serving

21% of daily energy intake*

Protein

Fat

Carbs

Sugars

Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.

Method

Step 1 of 6

Break up the crab shells using the back of a large knife and a mallet.

Step 2 of 6

Heat 2 tablespoons of the oil in a large saucepan. Add the onion, carrots, celery and bay leaf and fry until soft but not coloured. Add the broken shells and fry for 2-3 minutes, then add the Cognac, tomatoes and tomato purée.

Step 3 of 6

Pour in the stock and bring to the boil, then reduce the heat and simmer for 30 minutes.

Step 4 of 6

Heat the remaining oil in a frying pan and add the garlic. Fry for 1 minute to flavour the oil, then remove and discard the garlic. Add the bread cubes to the garlic oil and fry until golden brown.

Step 5 of 6

Remove the claw shell from the pan. Place the rest of the shells and liquid in a liquidizer or food processor in batches and blend until the shells are in pieces of about 1cm. Pass the liquid and shells through a fine sieve lined with a piece of muslin.

Step 6 of 6

Pour the liquid back into a clean saucepan and bring to the boil, then add the cream and cayenne. If the flavour needs intensifying, simmer the soup to reduce it. Season with salt and pepper and serve in bowls topped with the garlic croutons.