Herby potato soup with spiced crab fritter recipe
Rich and fresh herby potato soup with a lightly spiced crab fritter.
Ingredients
- 2 banana shallots
- 6 Desiree potatoes
- 4 sprigs fresh thyme
- 0.5 bunch curly parsley
- 600 ml vegetable stock
- 50 g unsalted butter
- 50 ml double cream
- 6 pinches Maldon salt
- 2 cloves garlic
- 2 banana shallots
- 6 Desiree potatoes
- 4 sprigs fresh thyme
- 0.5 bunch curly parsley
- 21.1 fl oz vegetable stock
- 1.8 oz unsalted butter
- 1.8 fl oz double cream
- 6 pinches Maldon salt
- 2 cloves garlic
- 2 banana shallots
- 6 Desiree potatoes
- 4 sprigs fresh thyme
- 0.5 bunch curly parsley
- 2.5 cups vegetable stock
- 1.8 oz unsalted butter
- 0.2 cup double cream
- 6 pinches Maldon salt
- 2 cloves garlic
- 1 egg
- 80 g self raising flour
- 110 g crab meat
- 1 red chilli
- 1 lemon
- 0.2 flat leaf parsley
- 1 garlic clove
- 150 ml sunflower oil
- 6 pinches Maldon salt
- 1 egg
- 2.8 oz self raising flour
- 3.9 oz crab meat
- 1 red chilli
- 1 lemon
- 0.2 flat leaf parsley
- 1 garlic clove
- 5.3 fl oz sunflower oil
- 6 pinches Maldon salt
- 1 egg
- 2.8 oz self raising flour
- 3.9 oz crab meat
- 1 red chilli
- 1 lemon
- 0.2 flat leaf parsley
- 1 garlic clove
- 0.6 cup sunflower oil
- 6 pinches Maldon salt
Details
- Cuisine: English
- Recipe Type: Soup
- Difficulty: Easy
- Preparation Time: 15 mins
- Cooking Time: 20 mins
- Serves: 6
Step-by-step
- For the soup: peel and finely dice the shallots and garlic. Peel and cube the potatoes. Pick the parsley from its stalks and finely chop the leaves.
- Heat a saucepan over a medium heat and sweat the shallots in the butter with the garlic and some of the parsley stalks and thyme.
- Add the potatoes, season with salt and then add the stock. Bring to the boil, reduce to a simmer and cook until the potatoes are soft. Add some of the chopped parsley and blend the soup in a food processor with a little cream until smooth. Season to taste.
- For the fritter: pick through the crab to remove any shell or cartilage.
- Finely dice the chilli. Peel and finely chop the garlic. Pick the flat parsley and roughly chop the leaves. Zest the lemon.
- Mix the flour and eggs together with a whisk. Add the crab, chilli, lemon zest and garlic. Season well and add water if the consistency needs adjusting.
- Heat a frying pan until hot and add the sunflower oil. Shallow fry the crab cakes until golden brown and cooked through.
- To serve: pour the soup into a bowl. Place a fritter neatly in the centre of the bowl and garnish with curly parsley.
Recipe provided by L'atelier des Chefs.
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