Lettuce and Crab Soup
Lettuce and Crab Soup
Mamta Gupta
I make this recipe generally after a party when I have a lot of shredded lettuce leftover. But you can use surplus lettuce from your garden or lettuce that is near it best before date. All amounts are approximate, adjust after tasting. Adding crab meat makes it nicer, but it is optional. You can also add any other leftover salad vegetables like tomatoes, celery etc. This is a light soup, but you can even add a handful of noodles or vermicelli to give it a bit more substance. Serves 4
Ingredients
Approximately half head of ice-burg/other lettuce, very finely shredded
1 small tin of white crab meat in brine or use approximately 100 gm. fresh white crab meat
1 tbsp. butter
1 tbsp. oil
1 onion, peeled and thinly sliced/chopped
1 clove of garlic-optional, chopped/grated
750 ml. hot water vegetable/ chicken stock or 750 water + one stock pot/equivalent stock granules
Salt and pepper, as required
To serve;
A dash of Tabasco sauce
Instructions
Melt the butter and oil together in a saucepan and brown onions. Add garlic if used, towards the end.
Add lettuce and soften for a few minutes until it wilts down.
Add water and stockpot/granules or stock. Stir it in.
Taste and adjust seasoning. You can add few drop of Soya sauce if you like.
Drain and add crab meat.
Serve piping hot.
Also see Soup Selection.
