Crab Soup

Ingredients

• 1 leek, minced
• 1/2 garlic clove, minced
• 1 tablespoon olive oil
• 1 sprig fennel
• 1 sprig celery
• 1/2 bay leaf
• 1 tomato, chopped
• 1 1/2 quarts water
• 1 teaspoon saffron
• 1 dozen crabs
• 1/4 pound vermicelli

Method

1. 1

   Fry leek and garlic in oil without browning.

2. 2

   Add tomato and fry.

3. 3

   Add water and bring to a boil; add crabs, herbs, and seasonings, and cook for 20 minutes.

4. 4

   Take out crabs, crack claws and remove meats; discard intestines.

5. 5

   Pound the rest and put back in soup; boil up for 5 minutes, stir well, strain and press through a sieve.

6. 6

   Heat liquid again to boiling, add meat from claws, saffron, and vermicelli.

7. 7

   Boil for 8 minutes.

As published

This recipe was extracted from The European cookbook for American homes (from Italy, Spain, Portugal and France) (1936) by Brown, Cora Lovisa Brackett Mrs., page 122. The excerpt below is the record exactly as published.

1 garlic clove, minced Fry vegetables slowly in oil without browning, until tender. Thoroughly wash and drain whitebait. Put vegetables and fish in 1% quarts o£ water, season with salt and pepper, and cook 15 minutes. Blend saffron with a little water and add. Provence CRAB SQUp {Soupe aux Crabes) 1 leek, minced 1 sprig fennel Vi garlic clove, minced 1 sprig celery 1 tablespoon olive oil l/2 bay leaf 1 tomato, chopped Salt and pepper 1% quarts water 1 teaspoon saffron 1 dozen crabs *4 pound vermicelli F

Cook this with the app: pantry check, scaling, and the assistant.