Crab Soup

A luxurious soup recipe found in “Sunt og Godt”
(Healthy and Nice) published by Det Beste in 1988
Crab Soup

This luxury soup is made with a minimal of effort and it is a pleasure to serve. The mild crab flavour gets a warmer undertone from the curry and basil.

4 servings
Preparation: 10 min.
Cooking time: 15 min.

1 tablespoon (15 g/0,5 oz) lightly salted butter
1 small onion, peeled and finely chopped
1 small stalks of celery, peeled and finely chopped
1 garlic clove, peeled and crushed
1/2 level ts medium strong curry
30 g [1 oz] flour
3 dl [0,6 pt] skimmed milk
1 tablespoon tomato puree
3 dl [0,6 oz] fish or vegetable broth
2 teaspoons chopped fresh estragon
2 teaspoons chopped fresh basil
200 g [7 oz] cooked white crabmeat, in fine strips
60 g [2 oz] boiled, cleaned shrimp, chopped
Freshly ground black pepper
4 level tablespoons yogurt natural
1/2 level tsp of paprika powder


[1] Melt the butter in a saucepan and simmer onion, celery and garlic for 5 minutes. Do not brown.

[2] stir in the curry and flour and cook for 1 min. Remove the saucepan from the heat and add the milk a little at a time. Add tomato paste, broth, estragon and basil and cook with stirring. Simmer for 5 min.

[3] Add crabmeat and shrimp, taste with pepper and gently heat for another 5 minutes.

[4] Spoon the soup into hot supper dishes. Place 1 tablespoon of yogurt in each dish and stir once. Sprinkle with paprika powder and serve immediately.

Tip: You can use lobster instead of crab if you want an even more exclusive soup.