Crab Soup

Name: Crab Soup
Yield: Serves 4
Cuisine: Japan
Ingredients: bread for making croutons olive oil; 5 Tbsp tomato purée; 2 bay leaves; 1 head fresh dill; 3 dL (1¼ c) dry white wine; ½ dL (⅕ c) olive oil; 1 large clove garlic, crushed; possibly a little Tabasco sauce; 1 sprig fresh thyme; salt and freshly ground black pepper; ½ chile pepper, chopped; 100 g (3½ oz) onion; 1 dL (⅖ c) dry white vermouth, such as Noilly Prat; 100 g (3½ oz) butter; 100 g (3½ oz) leek tops; 100 g (3½ oz) carrots; 1 tsp light brown sugar; 2 kg (4½ lb) small live crabs; 100 g (3½ oz) celeriac; 1 L (4¼ c) water

Preparation info

Serves
4

Difficulty
Medium

Appears in

Umami

By Ole Mouritsen

Published 2014

About

Ingredients

2 kg (4½ lb) small live crabs
100 g (3½

Asia
Japan
Spicy
Soup

Method

Sort the crabs carefully and discard dead ones, if any. Even one dead crab can spoil the soup. Cut the vegetables coarsely into cubes.
Lightly sauté the crabs in very hot oil in a pot with a thick bottom.
Add the vegetables and stir to coat with the oil, then add the wine and vermouth, together with the puréed tomato, bay leaves, thyme, dill, chile pe