WESTERN SOUP 3 - Crabmeat Thick Soup 蚧肉濃湯（Serve 4)

Ingredients:-
2 Live Crabs 700g
1 Onion,
1/2 Celery,
1/2 Leek,
1 carrot,
2 potatoes
2 cloves garlic,
2 tbsp Tomato paste
4 tbsp fresh cream,
1 tbsp chopped parsley,
1 1/2 cups Chicken Stock
50g butter, 50g plain flour.

材料：-
活花蚧 2 只 700克
洋葱 1 個
西芹 1/2 棵
西蒜 1/2 條
甘筍 1 個
薯仔 2 個
蒜頭 2 粒
茄膏 2 湯匙
鮮忌亷 4 湯匙
番茜碎 1 湯匙
清雞湯 1 1/2 杯
牛油 50克，麵粉 50克

Method:-
1) Cook crab in boiling water add 1/2 tsp white vinegar and salt for 10 mins.
Cover & leave for 5-10 mins. Remove and drain. Extract the meat. Strain
and retain the cooking liquor.
2) Melt butter in pan and fry garlic until lightly brown, add the crab shells and
fry until flavor develops. Add water cover and cook over moderate heat for 5-10 mins.
and strain.
3) Clean and chop all the veg.
4) Use another pot, add in chicken stock, the reserved crab cooking liquor and the
crab shell soup and bring to boil.
5) Add in all the vegetables, stir in tomato paste and flour. Simmer for 45 mins.
Use blender to liquidizing all the ingredients.
6) Season with salt & white pepper.
7) Garnish with crabmeat, fresh cream and chopped parsley right before serving.

做法：-
1）將蚧放入加了1/2 茶匙白醋及少許鹽之滾水中烚10分鐘，冚蓋浸5-10分鐘，取出
拆肉備用，保留烚蚧水後用。
2）熱鑊煮溶牛油，爆香蒜茸，加入蚧殼爆炒至香，加水冚蓋中火煮5-10 分鐘，隔渣。
3）洗所有蔬菜，去衣去皮切塊。
4）用一清潔煲加入鷄湯、烚蚧水及蚧壳湯同煮。
5）加入所有蔬菜，茄羔及麵粉，中火煮45分钟，用撹拌机將所有材料打成濃湯。
6）加入鹽及胡椒粉稠味。
7）上桌前拌以蚧肉、鮮忌廉及番茜碎。