Captain’s crab soup

Author: Les Cultures de chez nous
Images poireaux
Preparation 30
Baking 30
Portions 6
Freezing No


  • 15 ml (1 tablespoon) of butter
  • 1/2 package of 250 gr (1 1/2 cup) of Les Cultures de chez nous sliced leeks
  • 2 fennel bulbs sliced into cubes
  • 1 sweet potato sliced into cubes
  • 7 ml (1 1/2 teaspoon) of fennel seeds
  • Salt and pepper up to taste
  • 500 ml (2 cups) of chicken broth
  • 1 package of 400 gr (14 oz) of thawed crab flesh
  • 750 ml (3 cups) of milk or cooking cream
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  • Set aside 80 ml (1/3 cup) of crab for garnishing.
  • Brown into butter les Cultures de chez nous sliced leeks, fennel, sweet potato and fennel seeds for 5 minutes. Salt and pepper. Pour chicken broth and cook until vegetbales tenders for about 10 minutes. Add crab, milk or cream. Pour into mixer and liquify.
  • Add reserved crab, heat up and rectify seasoning.

Chef's notes