This tasty, hearty seafood soup is surprisingly quick and easy to make using fresh crab meat. The flaky crab meat goes well with the creamy texture lent by the potatoes, and the anchovies give it a bit of zing.
15 g reduced-salt margarine
2 teaspoons extra virgin olive oil
1 large onion, finely chopped
400 g potatoes, peeled and finely diced
350 g ripe tomatoes, skinned, seeded and diced
2 anchovy fillets, drained and chopped
600 ml fish stock (preferably reduced-salt)
200 ml dry white wine
1 tablespoon tomato paste
pepper to taste
200 g ready-prepared, fresh crab meat
150 ml low-fat milk
3 tablespoons reduced-fat sour cream to garnish
2 anchovy fillets, drained and cut into thin strips, to garnish
paprika to garnish
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Heat the margarine and oil in a large saucepan. Add the onion and potatoes and cook over medium heat, stirring, for 5 minutes or until the onion is softened.
Stir in the tomatoes and chopped anchovies, then add the stock, wine and tomato paste. Season with pepper. Bring to the boil, then cover and simmer for 15 minutes, stirring occasionally.
Add about three-quarters of the crab meat to the pan and stir in the milk. Cover again and simmer gently for a further 10 minutes.
Ladle the soup into soup bowls and swirl the sour cream over the top. Garnish with the remaining crab meat, strips of anchovy and a sprinkling of paprika. Serve hot.
For a smooth texture, at the end of step 3 puree the soup in a blender or food processor. Stir in an extra 200 ml stock or low-fat milk, or a mixture of the two, and heat through.
Tomatoes supply useful amounts of beta carotene and vitamin C, both of which have important antioxidant properties. The red colour of tomatoes comes from lycopene, another powerful antioxidant, which may help to reduce the risk of certain cancers if included in the diet regularly.