John Myers
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Iced Cucumber Soup with Fire Crabs
The perfect iced cucumber soup with fire crabs recipe with a picture and simple step-by-step instructions.
- 2 piece Cucumbers
- 2 piece Shallots
- 2 piece Olive oil
- 300 ml Chicken broth
- 300 ml Coconut milk
- Salt
- Pepper
- Cream
- 1 piece Chilli, red
- 100 gr North Sea Crabs
- 100 gr Herb butter
- Espelette pepper
the evening before
- Cut the ends of the cucumber, cut in half lengthways and scrape out the seeds with a spoon. Now cut the fruit into small cubes. Peel and finely dice the shallots. Heat the chicken stock and coconut milk.
- Heat the olive oil in a saucepan and sear the shallots. Add the cucumber pieces and let them sear a little more. Deglaze with the hot stock and simmer the cucumbers until soft.
- When the cucumbers are soft, puree the mixture finely, add the cream and then season to taste with salt & pepper. Bring the whole thing to the boil again briefly and let it cool well overnight.
completion
- Soak the crabs and then drain them well on crepe. Core and finely dice the chilli. Heat some herb butter in a pan and briefly fry the crabs with the chillies.
- Take the soup out of the refrigerator and whisk again briefly with a whisk, season again if necessary.
- Put the finished soup in a soup cup, sprinkle with a little Espelette pepper and serve the fire crabs and now ….. enjoy your meal ….
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