Wuntho Crabmeat Soup

This superb, creamy crabmeat and tomato soup is an adaptation of a Burmese recipe and makes an ideal first course for a dinner party. Garnish with crisp crumbled bacon and chopped parsley or serve with Croutons or Melba Toast.2 oz. butter 4 shallots, finely chopped

1 oz. flour

1 tablespoon tomato puree

6 fl. oz. dry white wine

14 fl. oz. single cream

10 oz. frozen crabmeat, thawed, flaked and shell and cartilage removed

6 large tomatoes, blanched, peeled, seeded and chopped

½ teaspoon Tabasco sauce

1 tablespoon Worcestershire sauce

1 teaspoon salt

4 white peppercorns

1 large bay leaf

In a large, heavy-based saucepan, melt the butter over moderate heat. When the foam subsides, add the shallots and fry, stirring occasionally, for 3 to 4 minutes or until they are soft and translucent but not brown.

Remove the pan from the heat and, using a wooden spoon, stir in the flour to make a smooth paste. Stir in the tomato puree and then gradually add the wine and cream, stirring constantly and being careful to avoid lumps.

Stir in the remaining ingredients and return the pan to the heat. Bring the soup to just below boiling point, stirring constantly.

Reduce the heat to low, cover the pan and simmer the soup for 20 minutes, stirring occasionally.

Remove the pan from the heat. Pour the soup through a large fine strainer held over a large mixing bowl. Using the back of a wooden spoon, rub the ingredients through the strainer until only a dry pulp is left. Discard the pulp. Alternatively, remove and discard the bay leaf and blend the soup in an electric blender.

Pour the soup back into the saucepan and return the pan to the heat. Cook the soup, stirring occasionally, for 3 to 4 minutes or until it is hot.

Remove the pan from the heat. Pour the soup into a large, warmed soup tureen or individual soup bowls and serve immediately.


Wurst (voorst) is the German word for sausage. Most are ready-cooked and may be served either hot or cold, but some, like

BRATWURST, must be cooked before being eaten and some, like rohwurst, should be eaten cold.

It is said that there are over 300 different kinds of wurst; most are made principally of pork, although some also contain beef or veal.