A smooth seafood soup with crab meat, fish stock, tomato paste, wine, cream, and aromatics.
180 gCrab Meat
1.75 cupsFish stock
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90 gCream
25 gButter
70 gOnion
60 gCarrot
50 gCelery
0.25 cupWhite wine
15 gFlour
25 gTomato Paste
To tasteSalt
To tasteBlack Pepper
Cook onion, carrot, and celery in butter until soft.
Stir in flour and tomato paste and cook briefly.
Add white wine and fish stock, then simmer until the vegetables are very tender.
Blend the soup until smooth, then add cream and crab meat.
Simmer gently and season with salt and black pepper.