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- Crab Soup
- (Zuppa di Granchi)
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- Ingredients:
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- 2 and 1/4 lbs (1 kg) live crabs
- 2 tomatoes, peeled, seeded and chopped
- 1 onion
1 egg yolk
1/2 tablespoon corn flour
Pinch of saffron threads
- 1 fresh thyme sprig
1 clove
3 and 1/2 fl oz (100 ml) dry white wine
Salt and pepper
Thick bread slices, toasted, to serve
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- Directions:
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- Cook the onion in boiling water for about 20 minutes until soft, then drain.
Bring 2 pints (1.2 liters) lightly salted water to a boil, add the thyme and clove and add in the crabs.
Cover and cook for about 5 minutes, then drain, reserving the cooking liquid.
Place each crab on one edge, then prise the shell apart with your thumbs.
Break off the legs and claws, crack them open and pick out the meat.
Pull off and get rid of the gills from the sides of the body, split open the body and prise out the meat.
Chop the crab meat and the boiled onion and combine them with the tomatoes.
Add the mixture to the reserved cooking liquid, pour in the wine and cook over a medium heat for about 15 minutes.
Beat the egg yolk with the corn flour in a bowl, then stir into the soup.
Season with salt and pepper and stir in the saffron just before ladling into a soup bowl.
Serve the soup very hot with toast. Serves 4.
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- That's it!
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