Crab and Watercress Soup

I have played around with this recipe for years and trimmed it down to bare essentials. The original notes I have include carrots, lemon juice and white wine but I don’t think they are necessary. The tartness of the watercress and the salty crabmeat are so flavorful that I think anything else just gets in the way. But hey, that’s the beauty of cooking soups, you can adjust them to your own taste!


1 lb of lump crabmeat
2 tbsp of butter
1 small onion, chopped
1 pint of vegetable broth
1 lb of watercress
1/4 tsp of shrimp paste
Pepper to taste

Heat the butter in a heavy bottomed pan and sauté the onions until soft
Add the flour and stir over medium heat for approximately 2 minutes
Gradually add the broth and stir over high heat until the mixture thickens
Add half the crab and stir
Add the watercress and simmer uncovered for 5 minutes
Blend in a blender or processor until smooth
Return soup to the pan and add the remaining crab – stir
Don’t boil
Serve and top with a teaspoon of sour cream or creme fresh

© 2014-2015 Caroline’s Family Kitchen and


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