Crab and Samphire Soup RecipeOrigin: Britain Period: Traditional |
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Like most recipes for 'samphire', this recipe requires marsh samphire as an ingredient. Ths is a fleshy salt-talerant plant that looks a little like a small cactus. It should not be confused with rock samphire, a member of the carrot family, which is also edible. Ingredients
1 dressed crab 
Crab and Samphire Soup Preparation:Method:MethodPeel the potato and slice as finely as you can (best done with a mandolin). Heat the butter in a pan and use this to fry the potato slices until soft. Meanwhile, clean the samphire and place in a pan of boiling water. Cook for about 10 minutes (or until the green flesh slides off the stalks) then add to the potatoes and continue frying for two minutes or so, before adding the stock. Bring the mixture to a boil then allow to cool and blend to a purée in a liquidizer. Return the mixture to the pan and stir-in the crab meat. Allow to heat through then season and add the cream. Bring the mixture to a gentle simmer (but do not allow to boil). This soup can be served immediately, or it can be served chilled. |
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