Cornish Crab Soup

I suspect those of our Cornish ancestors who lived in the fishing villages around our coast have been making some version of this traditional Cornish soup for a very long time. One of the most delicious soups you will ever taste. No photo could do it justice, unless someone invents 4D smelly ones! It encapsulates everything that is essentially Cornish. And it is very simple to make, done in 25 mins or less.

To make 2 large bowls:

Large knob of butter

Plain Flour

½ pint whole milk - could use semi-skimmed

¾ pint fish stock   [I now use Knorr Fish Stock pots - very good - no need to make!]]

Brown and white Crab Meat, separated

Keep the cost down, for the brown I used a small tin of John West Dressed Crab, 

about a £1 for a 43 gr tin. It has intense flavour for the base.

Buy the white - about 2 oz from your local fish merchant, a little more if you wish. Out of season they should keep fresh frozen.

Few strands saffron [see saffron buns for how to buy it cheaply]

3 or 4 tablespoons double cream

Splash of brandy

A little grated nutmeg

Freshly ground pepper and sea salt.

Melt a large knob of butter in a saucepan and make a runny roux sauce with some plain flour - about a half a tablespoonful, another teaspoonful if you would like it thicker.  After the butter is melted take it off the heat for a moment to stir in the flour, until smooth, then gradually add half a pint of whole milk and then the brown crab meat. Whisk until smooth and mixed well, then add the hot fish stock and a few strands of saffron.  Bring to the boil and simmer for about 10 mins. Season well.  Turn the heat right down.

Add the cream, white crab meat and spice. Very gently heat for a further 5 minutes but do not let it boil. Check the seasoning and then adjust if necessary.

As my Mother said “you can add, but not take away”

The perfect winter starter or warming lunch. So good.

Footnote - I made it for lunch one day, thinking my friend Jeny would be here, but she was held up. I then ate both bowls! Disgraceful.