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Categories:
buttery onion celery curry powder mustard powder Colman’s garlic flour milk tarragon vinegar bay leaves fish stock Worcestershire sauce crabmeat crabmeat single fresh coriander white bread
Viewed: 53 - Published at: 8 years agoIngredients
- 7/8 ounce Flora Buttery or 2 tbsps Flora Cuisine
- 1 onion chopped
- 1 celery stick chopped
- 2 teaspoons curry powder
- 1/2 teaspoon mustard powder Colman's
- 1 garlic clove crushed
- 3 1/4 tablespoons flour
- 425ml (3/4 pint) semi-skimmed milk
- 3 tablespoons tarragon vinegar
- 2 bay leaves
- 1 1/4 cups fish stock
- 2 tablespoons worcestershire sauce
- 6 ounces crabmeat can white
- 3 ounces crabmeat dressed
- 2 tablespoons Elmlea single
- fresh coriander to garnish
- 2 white bread
Method
- Heat the Flora in a medium saucepan, add the onion, celery, curry powder, mustard and garlic and cook, stirring, for 2 minutes.
- Stir in the flour and cook for 1 minute. Remove from heat and gradually stir in the milk. Add the vinegar, bay leaves, stock, Worcestershire sauce and crabmeat. Season lightly and cook over a low heat for 15 minutes, stirring occasionally.
- For a smooth soup, tip the soup into a food processor and blend until smooth.
- Serve garnished with the Elmlea, coriander and Christmas-shape croutons.
