Tomato Soup with Crab and Horseradish Sandwiches

Name: Tomato Soup with Crab and Horseradish Sandwiches
Yield: Serves 4
Cuisine: French
Ingredients: 2 teaspoons snipped chives; ½ teaspoon sea salt; 2 x blue swimmer crabs, cleaned and chopped into quarters; 2 small red chillies, sliced lengthways; 1.6 litres Fish Stock (see Essentials); 500 ml Tomato Water (see Essentials); 6 large ripe tomatoes, roasted; 2 teaspoons fleur de sel or other sea salt; ¼ teaspoon freshly ground white pepper; 200 g picked crabmeat; 2 tablespoons Alioli (see Essentials); 2 teaspoons grated fresh horseradish; 8 small yellow plum tomatoes, blanched and peeled; 8 small red cherry tomatoes, blanched and peeled; 1 baguette, sliced into thin rounds; 2 teaspoons chervil leaves; 40 ml extra virgin olive oil

Preparation info

Serves
4

Difficulty
Easy

Appears in

Fire

By Christine Manfield

Published 2008

About

The purity of flavour of the stock infused with the clear tomato water makes this a delightful soup, perfect for warm-weather eating. Tomatoes and crab both have a definitive sweetness to them, making them ideal partners in various preparations. I season the soup with the French fleur de sel from Brittany as it has a distinctive iodine ‘sea’ taste that makes it just right here.

Ingredients

Europe
France
Sandwich
Pescatarian
Soup
Mediterranean

Ingredients

Method