Ingredients
1 carrot, chopped
1 leek, chopped
1 bay leaf
900ml/11⁄2pt fish stock
2 medium cooked crabs
2.5cm/1in piece of fresh root ginger, peeled and grated
1 teaspoon light soy sauce
1⁄2 teaspoon ground star anise
salt and freshly ground black pepper
Ways of Working
Put the carrot and leek in a large heavy saucepan with the bay leaf and the fish stock. Bring to the boil, reduce the heat, cover and leave to simmer for 10 minutes or until the vegetables are nearly tender.
Remove all of the meat from the crabs. Break off and reserve the claws; break the joints and remove the meat using a fork.
Add the crabmeat to the pan together with the ginger, soy sauce and star anise, and bring to the boil. Leave to simmer for about 10 minutes until the vegetables are tender and the crab is heated through.
Season the soup with salt and pepper, then ladle into warm individual serving bowls and garnish with the crab claws. Serve immediately.
Serves 4
