Crab & Spinach Soup

Nicola Moeran took third place with this recipe in the Riverside Restaurant Fish Soup Competition held at the Melplash Show on 27th August 2009.

Ingredients

  • 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

Method

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.