Recipe: Sea Crab soup with Coffee Foam


 

The sea crab goes perfectly with the fruity Soleil Levant coffee. Try this adorable mix!

INGREDIENTS

THE BISQUE:

  • 12 crabs from the lake (from the fisherman)
  • 2 carrots
  • 1 white leek
  • 1 celery stalk
  • 4 finely chopped shallots
  • 1 tbsp tomato paste
  • 5 cl cognac
  • 3 dl fish broth
  • 2 dl dry white wine
  • 1 dl espresso type “Soleil Levant”
  • 1 bunch of chervil
  • 2 dl cream
  • salt and pepper
  • 3 tbsp olive oil

FOAM:

  • ½ dl full cream
  • ½ dl milk
  • ½ dl crab soup
  • ½ KL soluble coffee type “Mocca”
  • salt and pepper

DIRECTIONS:

Wash and prepare vegetables. Peel the carrots. Cut the leek lengthways and rinse well to remove the earth. Roughly chop the vegetables.

Heat olive oil in a saucepan and sauté the chopped shallots in it. Add vegetables and fry the whole thing.
Add the crabs and tomato concentrate. Let caramelize. Deglaze with the cognac. As soon as this has evaporated, add the fish stock, espresso, white wine and chervil and let simmer for about 20 minutes.

Take the pot off the stove. Pour the soup through the sieve and press the crabs and vegetables well to squeeze out all the juice.
Keep ½ dl crab soup separately for the preparation of the foam.
Heat the crab soup with the cream and season to taste. Let stand on the edge of the stove while the foam is being prepared.

Prepare foam. Pour milk, stored crab soup and cream into a pan. Add soluble coffee and heat to approx. 70 ° C. Lather up with the hand blender.

Serve the crab soup with the coffee foam and decorate with small crab tail skewers if necessary.

Recommended Product

Try making this recipe with Soleil Levant our special blend of organic coffees from Indonesia and the Amazon region of Peru. Certified Organic and Fairtrade – Balance of taste and awareness.

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