Crab soup

225g (8oz) crabmeat, white and brown
25g (three quarters of an oz) butter
1 onion, chopped
1 carrot, chopped
1 stick celery, chopped
55g (2oz) rice
300ml 10 fl oz) fish or chicken stock
600ml (1 pint) milk
2 x 15ml spoon (2 tablespoons) Thai fish sauce
salt and black pepper
1 x 15ml spoon (1 tablespoon) fresh chopped parsley
Serves 4
NUTRITIONAL VALUES PER PORTION (APPROX) 300Kilocalories; 18g Protein; 15g Fat; 24g Carbohydrates; 1g Fibre

Melt the butter in a large saucepan. Add the onion, carrot and celery and cook for 3-4 minutes, stirring occasionally. Do not allow to burn.
Stir in the rice and cook for 1-2 minutes.
Add the fish stock and milk and bring to the boil. Reduce the heat and simmer for 15-20 minutes or until the rice and vegetables are cooked.
Puree the soup in a liquidiser or blender. Return to the pan and stir in the crabmeat and fish sauce. Heat gently for about 5 minutes, taste and adjust seasoning.
Serve sprinkled with chopped parsley.

Recipes courtesy of Seafish