Serves 6
5oz/150g egg noodles
3 tbsp peanut oil
4 shallots, chopped
2 carrots, chopped
2 celery stalks, chopped
6 tbsp dry vermouth
7 1/2 cups basic vegetable stock
6oz/175g white crabmeat, thawed if frozen
a few drops of anchovy essence
1 tbsp lemon juice
salt and pepper
chopped fresh flat-leaf parsley, to garnish
Bring a pan of water to a boil. Add the noodles and cook according to the instructions on the package. Drain, refresh under cold running water, and let stand in a bowl of water.
Heat the oil in a large pan. Add the shallots, carrots, and celery and cook over low heat, stirring occasionally, for 5 minutes, until softened.
Increase the heat to medium, pour in the vermouth, and cook for 2 minutes, until the alcohol has evaporated. Pour in the basic vegetable stock and bring to a boil, then reduce the heat and simmer for 10 minutes.
Meanwhile, flake the crabmeat and remove any pieces of shell or cartilage. Drain the noodles and add them to the pan. Add the crab and stir in the anchovy essence and lemon juice. Season to taste with salt and pepper. Simmer for a few minutes more to heat through, then ladle the soup into warmed bowls, garnish with the chopped parsley, and serve immediately.
From:1 Stock, 100 Soups ISBN: 978-1-4075-6434-0