Tomato and Crab Soup

• serves 4

• Preparation time:

• Cooking time:

Ingredients

2kg ripe tomatoes
Boiling water
1 tblsp olive oil
1 onion, finely chopped
2 tsps curry powder
3 cups chicken stock
1/4 cup dry sherry
1/4 tsp Tabasco sauce
1/2 cup cream
170g can crab meat, drained
1/3 cup coarsely chopped fresh parsley
Salt and pepper, to taste
Extra cream and parsley, to garnish

Method

Using a small sharp knife, cut a cross in base of each tomato. Place in a large heatproof bowl. Cover completely with boiling water. Stand for about 2 minutes, or until skin starts to peel away from base. Drain. Cool slightly. Peel away skin. Cut tomatoes into quarters. Remove seeds.


2 Heat oil in a large saucepan. Add onion. Cook, stirring occasionally, over a low heat, until soft. Add curry powder. Cook, stirring, for about 30 seconds, or until fragrant. Add tomatoes and stock. Bring to boil. Simmer, uncovered, for 30 minutes.


3 Add sherry, sauce, cream, crab and parsley. Stir over heat until hot. Season with salt and pepper. Blend in three batches until smooth.


4 Return soup to pan. Stir over a low heat until hot. Garnish with extra cream and parsley.

Notes