Curry Crab Soup with Egg and Dill
Ingredients
- 450 g (1 lb) crab claws picked over for shells
- 960 ml (4 cups) water
- 2 vegetable bouillon cubes
- 400 g (14 oz) leeks white and light green parts only thinly sliced
- 30 g (2 tbsp) unsalted butter
- 16 g (2 tbsp) all-purpose flour
- 480 ml (2 cups) heavy cream
- 30 ml (2 tbsp) mango chutney
- 7.5 ml (1 1/2 tsp) curry powder
- 5.7 g (1 tsp) salt
- 10 ml (2 tsp) black pepper
- 2 large eggs hard-boiled and halved
- 30 ml (2 tbsp) fresh dill chopped
Instructions
1. Dissolve vegetable bouillon cubes in water over medium heat stirring until fully dissolved then set aside
2. Melt butter in a large pot over medium heat
3. Add sliced leeks and sauté until soft but not browned about 5 minutes
4. Stir in flour and cook for 1 minute stirring constantly
5. Gradually whisk in prepared broth and mango chutney until smooth
6. Bring to a gentle simmer and cook for 5 minutes stirring occasionally
7. Reduce heat to low and stir in heavy cream crab claws curry powder salt and black pepper
8. Heat through for 3 minutes without boiling
9. Ladle soup into bowls and top with hard-boiled egg halves and fresh dill
Tools
- Pot
- Whisk
- Measuring cups and spoons
- Wooden spoon
- Cutting board
- Knife
- Saucepan
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