Nicola Moeran took third place with this recipe in the Riverside Restaurant Fish Soup Competition held at the Melplash Show on 27th August 2009.
- 250 g crab meat [mixed brown and white]
- 250 g leaf spinach
- 500 ml fish stock [prepared from heads, bones etc of any white fish and boiled with a sprig of fennel]
- 1 glass dry white wine
- 1 medium onion
- Sprig of fennel
- 1 tablespoon olive oil
- 2 tablespoons double cream
- Salt & pepper to taste
Sweat the onion in the olive oil until the onion is transparent
Boil the spinach for 3 minutes, drain and press out as much water as possible
Put all the ingredients apart from the cream in to a food processor and liquidise for 6-7 minutes
Return to the saucepan, heat and just before serving add the cream and seasoning.