For ➍1 l warm chicken broth
½ leek, sliced
1 onion, peeled & diced
1 cucumber, sliced
1 can crab, dried
10 leaves of mint, finely cut
1 tbs olive oil
salt & pepper
1 ts soda
Heat oil. Add vegetables. Sauté for 5 m.
Add broth and bring to boil.
Add pepper, salt and soda.
Mix and push trough a sieve. Let it cool.
Put a tbs of crab in a deep plate.
Pour the soup around. Garnish with mint.
Or: ladle the soup in a small bowl. Shred the mint over it. Carefully add a tbs of crab.
Read more crab & cucumber recipes: crab & cucumber salad.
Read more cucumber soup recipes: Arabian cucumber soup, Spanish white gazpacho.
