Fresh crab and vegetable soup
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | Finely chopped courgette | |
| Olive oil for frying | ||
| 30 | grams | Finely chopped fennel; (1oz) |
| 3 | Finely chopped onions | |
| 3 | Finely chopped leeks | |
| 5 | Bay leaves | |
| ½ | Finely chopped potatoes in cubes | |
| 30 | grams | Sweetcorn; (1oz) |
| 2 | Finely chopped garlic cloves | |
| 40 | grams | Green beans; (1 1/2oz) |
| 50 | grams | Peas; (2oz) |
| 3 | Stalks fresh basil | |
| 100 | grams | Baby spinach; (3 3/4oz) |
| 225 | grams | Fresh crab meat; (8oz) |
| 2 | Fish stock cubes | |
| 2 | litres | Water |
| ½ | Squeezed lemon | |
| 5 | tablespoons | Fresh finely chopped parsley |
Directions
Pour oil into a pan and add garlic, onions, courgettes, fennel, leeks, sweetcorn and bay leaves.
Lightly fry for 5 minutes.
Make a fish stock liquid with the cube and the water.
Add fish stock to the pan to cover vegetables and leave for 10-15 minutes.
Add the lenom juice and parsley and seve.
Converted by MC_Buster.
Converted by MM_Buster v2.0l.