Kilmore Quay Crab Infusion
This soup has to be the height of decadence and tastes sublime. It might take a bit of effort but will certainly impress your guests.
Preparation Time:20 minutes
Cooking Time:40 minutes
Level of Difficulty:Easy
- 2 tablespoons olive oil
- 2 teaspoons clarified butter
- 1 onion, finely chopped
- 300 g/11 oz carrots, finely diced
- 1 garlic clove, thinly sliced
- 50 g/2 oz tomato puree
- 50 ml/2 fl oz brandy
- 400 ml/14 fl oz cream
- 50 g/2 oz shallots, finely chopped
- 1 tablespoon chopped fresh coriander, plus sprigs to garnish
- 1/2 lemon, pips removed
- 50 g/2 oz butter, diced (at room temperature)
- salt and freshly ground black pepper
- white bread rolls, to serve
- Remove the pan from the heat and strain the liquid through a fine sieve into a clean pan, then simmer until reduced by half. Pour in the cream and simmer for another 5 minutes. Season to taste and keep warm or leave to cool an reheat as required.
- Heat a sauté pan. Add the remaining olive oil and then tip in the shallots. Sauté for a minute or two and then stir in the reserved white crab meat and the coriander. Continue to sauté for a minute or so until heated through, then season to taste and add a squeeze of lemon juice.
- To Serve-Remove the soup from the heat and whisk in the butter until just combined. Place a 5 cm/2 in cooking ring that is 5 cm/2 in deep in the centre of each warmed serving bowl and fill with the crab mixture. Carefully remove the ring and garnish each one with a crab claw, then ladle the soup around it. Finish with the coriander sprigs and serve with some of the bread rolls on the side.