St Helena Crab Soup is a traditional Saint Helena recipe for a dish of large Yorkshire puddings with a sausage, onion and carrot filling. The full recipe is presented here and I hope you enjoy this classic Saint Helena version of: St Helena Crab Soup.
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Ingredients:
3 tbsp unsalted butter
½ medium onion, diced
1 celery stick, diced
1/2 tsp smoked paprika
1/2 tsp thyme leaves
1/2 tsp dried oregano, crumbled
½ tsp sea salt
½ tsp ground black pepper
3 tbsp plain flour
500ml seafood stock
360ml coconut milk
80ml dry sherry
500g lump crab meat picked through to remove any shell pieces
Chopped chives, to garnish
Lemon Wedges to serve
Method:
Add the butter to a large pot over medium heat. Cook, stirring occasionally, until the milk solids in the butter turn golden brown and have a nutty fragrance, about 4 minutes. Add the onion and celery, cooking, stirring occasionally, until onions are quite tender, about 10 minutes.
Stir in the smoked paprika, thyme and oregano leaves and the black pepper and cook for 2 minutes more.
Sprinkle over flour, stir to combine and cook, stirring constantly for 2 minutes.
Slowly whisk in stock, coconut milk, and sherry. Cook, stirring frequently, until thickened (about 10 to 12 minutes).
Stir in the crab meat. Cook, stirring occasionally, until the soup just starts to bubble (4 to 5 minutes).
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