Crab soup recipe

169 ratings Rate
  • Serves 4
  • 20 mins
  • 286 calories / serving
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crab soup flora h

Heat the Flora Cuisine in a medium saucepan, add the onion, celery, curry powder, mustard and garlic and cook, stirring, for 2 minutes.

Stir in the flour and cook for 1 minute. Remove from heat and gradually stir in the milk. Add the vinegar, bay leaves, stock, Worcestershire sauce and crabmeat. Season lightly and cook over a low heat for 15 minutes, stirring occasionally.

For a smooth soup, tip the soup into a food processor and blend until smooth.

Serve garnished with the Elmlea, coriander and Christmas-shape croutons.

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  • Ingredients

  • 2 tablespoons Flora Cuisine
  • 1 onion, chopped
  • 1 celery stick, chopped
  • 2 teaspoons curry powder
  • ½ teaspoon Colman’s mustard powder
  • 1 garlic clove, crushed
  • 25g (1 oz) flour
  • 3 tbsp white wine vinegar
  • 425ml (¾ pint) semi-skimmed milk
  • 2 bay leaves
  • 300ml (½ pint) Knorr fish or chicken stock
  • 2 tablespoons Worcestershire sauce
  • 250g white crabmeat
  • 2 tablespoon Elmlea Single cream
  • fresh coriander, to garnish
  • 2 white bread slices, toasted and cut into Christmas shapes
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  • Energy 1200kj 286kcal 14%
  • Fat 13g 18%
  • Saturates 2.3g 12%
  • Sugars 9g 10%
  • Salt 2g 33%

of the reference intake
Carbohydrate 22.3g Protein 18.9g Fibre 2.2g


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