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2 tbsp butter
1 garlic clove, minced
1 small onion, chopped
1/2 tsp fennel seeds, optional
1 small potato, peeled
2 tbsp tomato paste
1/2 cup dry sherry
1/2 cup half and half cream
240-mL bottle clam juice
1 green onion, thinly sliced
Prepare garlic and onion. Melt butter in a large saucepan over medium heat. Add garlic, onion and fennel seeds (if using). Stir often, until onion is soft, 5 to 6 min. Meanwhile, chop potato.
Stir tomato paste into softened onion and stir until fragrant, 1 to 2 min. Pour in sherry. Using a wooden spoon, scrape up and stir in any brown bits from pan bottom. Stir in cream, clam juice and potato. Bring to a boil, then reduce heat. Cover and simmer, stirring occasionally, until potato is very tender, 15 to 20 min.
Pour soup into a food processor and purée until fairly smooth. Return to pan and add crab. If soup is thicker than you like, thin with a little water or milk. Stir often until heated through. Pour into bowls and sprinkle with a few pieces of crab and green onion.
Calories 137, Protein 4g, Carbohydrates 13g, Fat 7g, Fibre 1g, Sodium 253mg.
Serve this creamy, velvety soup in demitasse cups with small spoons on the saucer to scoop up the delectable seafood.