Recipe Card

Cornish Crab Soup

Traditionally, April was the last month that shellfish was deemed to be in season - eat in any month with an R in it, so the saying goes.

This elegant soup is an old Cornish recipe, perfect served with a plain buttered scone.

Makes 6 servings.

Ingredients

Add the chicken stock and rice to a saucepan, bring to the boil and simmer for 10 minutes.

Add the milk, salt, pepper, anchovy sauce and dressed crab.

Bring to boiling point, then remove from the heat and gently stir in the crab meat.

Swirl in the double cream just before serving in warmed bowls with some croutons and a little grated nutmeg.

British Corner Shop chef Hannah Freeman shows you step by step how to prepare this delicious Cornish Crab soup.

Recipe Date: 2nd April 2012.