Seafood soups differ in high nutritional value and refined taste. Make sure of it, having made crab cream soup. Only consider, real crab meat which has nothing in common with the known ingredient for salads will be required here. The crab meat is dietary, a delicacy, it is rich with minerals and useful substances. The potage from a crab is recommended to be given with lemon segments.
It is required to you
- For six portions:
- - 650 g of a crabmeat;
- - 2 glasses of milk;
- - 2 glasses of cream of 30% fat content;
- - 2 glasses of fish broth;
- - 6 eggs;
- - 1/4 glasses of a sherry;
- - 100 g of green onions;
- - 50 g of greens of a celery;
- - 3 tablespoons of a desi;
- - 2 tablespoons of wheat flour;
- - 1 lemon;
- - salt, black pepper, paprika.
Instruction
1. Put eggs in a two-liter saucepan, fill in with water, put on a plate, bring to the boil. Remove ware from a plate, cover with a cover, leave to stand within 12 minutes.
2. Then get eggs, cool, separate yolks, knead them through a sieve, postpone away.
3. Crush greens of a celery and green onions. Kindle a desi, add greens, prepare 4 minutes, stirring slowly, greens have to become softer. Add flour, continue to stir slowly some more minutes.
4. Shake up cream to dense foam. Serially pour in a pan to greens in broth, milk, cream, a sherry. To the boil it isn't required to bring.
5. Add a vitellus, salt, pepper. Afterwards send pieces of crab meat to soup, remove from a plate.
6. Pour ready classical crab cream soup on plates, decorate with lemon segments, pepper paprika.