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Greek · Soup
Black Cuttlefish Ink and Crab Soup
A jet-black, velvety soup of leek, onion, asparagus, cream and fish stock, coloured and salted with cuttlefish ink. A spoonful of lump crab sits on top of each bowl, so the sea flavour arrives first in every sip.
- YieldServes 4
- Hands-on45 min
- Total55 min
- Difficulty
Ingredients
- 105 mlextra-virgin olive oil, Greek if possible
- 120 gleeks, white and pale green parts, thinly sliced and washed (about 1 1/3 cups)
- 300 gonions, minced (about 2 cups)
- 1 bunchsmall asparagus, woody ends snapped off, spears halved crosswise
- 960 mlheavy cream
- 960 mlfish stock
- 120 mlcuttlefish ink
- 1 tspfresh lemon juice, strained
- 1 tspsalt
- 1 tspcornstarch, scant; stirred into 60 ml cold water
- 8 tspcanned lump crabmeat, drained
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