Cornish Crab Soup

serves 6

Ingredients...

1 large cooked crab

3½ oz long grain rice

1¾ pts organic milk

1 oz butter

salt and black pepper

finely grated nutmeg

1¾ pints chicken stock

1 tsp anchovy essence

¼ pt single cream(optional)

Instructions...

Place the rice milk and butter in a pan with salt , pepper and nutmeg to

taste. Bring to the boil then simmer until the rice is tender.

Add the brown crabmeat, setting aside the white meat from the claws.

Rub the soup mixture through a sieve or blend in a liquidiser. Return to the

pan and add the chicken stock , anchovy essence and white crabmeat.

When ready to serve adjust the seasoning and stir in the cream if using. Heat

the soup through without boiling.