Crab soup (2)
Instructions
Boil the onion.
Boil for 5 minutes the crabs in a pint and a quart of boiling water scented with a little salt, thyme and clove.
Drained, hold aside the cooking water.
Shredded crab meat, chopped onion, boiled and peeled tomatoes and deprived of seeds, mix everything together.
Put the mixture into the cooking water, add the wine and cook on moderate fire for a quarter of an hour.
In a bowl mix the egg yolk with the cornstarch and add to the soup mix.
Add salt, pepper and, at the last moment, a pinch of Saffron.
Serve the hot soup with toasted bread crostoni.
Ingredients and dosing for 4 persons
- 1000 g of crabs
- 2 tomatoes
- 1/2 cup of dry white wine
- Bread crostoni
- 1 egg yolk
- 1 onion
- 1/2 tablespoon of cornstarch
- 1 clove
- 1 sprig of thyme
- Pin 1 of saffron
- Salt
- Pepper