You can use lobster in place of the less expensive crab to make the soup.
½ oz (15 g) slightly salted butter
1 small onion, peeled and finely chopped
1 small stick celery, trimmed and finely chopped
1 clove Garlic, peeled and crushed
½ level teaspoon medium-hot curry powder
1oz (30 g) plain flour.
½ pint (285ml} skimmed milk
1 tablespoon tomato puree
½ pint (285ml) fish or vegetable stock
2 level teaspoons chopped fresh tarragon
2 level teaspoons chopped fresh basil
6oz (175 g) cooked white crabmeat, shredded
2oz (60g) cooked peeled prawns, chopped
Freshly Ground black pepper
4 level tablespoons low-fat natural yoghurt
½ level teaspoon paprika
Preparation time: 10 minutes
Cooking time: 15 minutes
1. Melt the butter in a saucepan and gently cook the onion, celery and garlic in it for 5 minutes, without browning.
2. Stir in the curry powder and flour, and cook for 1 minute. Remove from the heat and gradually mix in the milk. Add the tomato puree, stock, tarragon and basil, and bring to the boil, stirring.simmer for 5 minutes.
3. Mix in the crabmeat and prawns, season with pepper and gently heat through for another 5 minutes.
4. Ladle the soup into warmed soup plates. Swirl 1 tablespoon of yoghurt on each serving, dust with the paprika and serve immediately.