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Crab & Lemongrass Soup

Serves 4-6 people

INGREDIENTS

     +    

3 kilo of crab bones

12 sticks of lemongrass, chopped and smashed

8 star anise

2 large bulbs of fennel, finely chopped

200g chopped shallots

2 level tbsp fennel seeds

1 head of garlic, cut in half

1 red chilli with the seeds removed and chopped

1 bunch of basil

1 bunch of tarragon

6 kaffir lime leaves

1 tbsp pink peppercorns

800ml white wine

200ml Pernod

500ml double cream

2 cans of coconut milk

Juice of 6 lemons

300ml olive oil

8g sea salt

16g caster sugar

80g butter

Method

     +    

Break up all of the shells into small pieces with the end of a rolling pin in a large bowl.

Take a large pan, add the olive oil and place onto a medium heat, adding the crab shells once hot. Lightly cook these for 3-4 minutes, then add the fennel and cook for a further 3-4 minutes with no colour.

Add all the spices along with the salt, white wine and Pernod, then reduce this by 2/3rds and cover in water. Bring to a slow simmer, then skim off the scum.

Add the tarragon, basil, coconut milk and cream and bring this back up to a simmer.

Add 8 of the lemon grass sticks and cook for 40 minutes.

Pass this through a fine sieve and place into a clean pan. Add the remaining 4 lemon grass stems, lemon juice and sugar and bring to a simmer, cooking for 10 minutes.

Place into a jug blender and puree with the butter added.

This can be finished with some fresh white crab meat warmed through the soup and a little lemon zest grated on top with a micro plane zester.

Share on facebook
Share on twitter
Share on whatsapp

Crab & Lemongrass Soup

Serves 4-6 people

INGREDIENTS

   +   

3 kilo of crab bones

12 sticks of lemongrass, chopped and smashed

8 star anise

2 large bulbs of fennel, finely chopped

200g chopped shallots

2 level tbsp fennel seeds

1 head of garlic, cut in half

1 red chilli with the seeds removed and chopped

1 bunch of basil

1 bunch of tarragon

6 kaffir lime leaves

1 tbsp pink peppercorns

800ml white wine

200ml Pernod

500ml double cream

2 cans of coconut milk

Juice of 6 lemons

300ml olive oil

8g sea salt

16g caster sugar

80g butter

Method

   +   

Break up all of the shells into small pieces with the end of a rolling pin in a large bowl.

Take a large pan, add the olive oil and place onto a medium heat, adding the crab shells once hot. Lightly cook these for 3-4 minutes, then add the fennel and cook for a further 3-4 minutes with no colour.

Add all the spices along with the salt, white wine and Pernod, then reduce this by 2/3rds and cover in water. Bring to a slow simmer, then skim off the scum.

Add the tarragon, basil, coconut milk and cream and bring this back up to a simmer.

Add 8 of the lemon grass sticks and cook for 40 minutes.

Pass this through a fine sieve and place into a clean pan. Add the remaining 4 lemon grass stems, lemon juice and sugar and bring to a simmer, cooking for 10 minutes.

Place into a jug blender and puree with the butter added.

This can be finished with some fresh white crab meat warmed through the soup and a little lemon zest grated on top with a micro plane zester.

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