Crab and Sambal Soup with Soft Cheese
- 1 1/2 cups (190g) soft cheese with crab flavor
- 1 (170g) can of crab claws in brine (or 6 oz, drained)
- 3 cups (720ml) water
- 3 tablespoons (45g) unsalted butter
- 2 fish bouillon cubes
- 4 tablespoons (60g) all-purpose flour
- 2 teaspoons salt
- 1 small onion, finely chopped (about 115g)
- 1 clove garlic, minced (about 6g)
- 1 cup (115g) fresh dill, chopped
- 1/2 teaspoon sambal oelek (chili paste)
1. Sauté the onion and garlic in 2 tablespoons (30g) of butter over medium heat until they are softened and fragrant.
2. Add 1 teaspoon of sambal oelek to the pan and cook for 1 minute stirring constantly.
3. Gradually add 4 cups (1L) of water to the pan stirring continuously and bring the mixture to a boil.
4. Add 2 bouillon cubes 1 teaspoon of salt and 1 cup (250g) of crab claws including their liquid to the pan.
5. Simmer the mixture for 5 minutes or until any cheese has melted and the soup is heated through.
6. Mix 2 tablespoons (30g) of flour with a little water to form a smooth paste then stir it into the soup.
7. Cook the soup for an additional 2-3 minutes or until it has thickened slightly.
8. Taste the soup and adjust the seasoning as needed.
9. Serve the soup hot garnished with chopped fresh dill and accompanied by crusty bread or crackers.
- whisk
- saucepan
- cutting board
- knife
- wooden spoon
- measuring cups
- measuring spoons
- can opener
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