A quick starter that is great on a hot day, the cold leek and crab soup provides a delicious starter, easy to prepare.
It seems strange to have a crab ice-cream but it works perfectly, the delicate taste of the crab combining superbly with the leek soup.
We sampled it on a perfect Summer day at the foot of the Garlaban, dear to Marcel Pagnol, in the garden of Brigitte and Christian, in the shade of a big mulberry tree.
Recreating it here is a bit of a challenge, but I love a challenge anyway, so here it goes:
- 6 medium size leeks, rinsed and cut into 3 cms chunks
500ml vegetable stock
- 100ml single cream
- 2 tablespoon olive oil
- For the crab ice-cream:
- 250g white crab meat, preferably fresh (or tinned)
- Juice of half a lime
- 150g light Philadelphia soft cheese
- Drain the leeks and toss them in a frying pan containing the heated olive oil for 5 minutes.
- Put them in a liquidizer with the vegetable stock and whizz. Add the cream and place in the fridge.
- Mix the crab meat, soft cheese and lime juice. Place in a tupperware container and put in the freezer for two hours.
- When the crab ice-cream has a reached a nice consistency, scoop it and serve it in the cold soup.
Tip: If you want to have a harder consistency for the crab ice-cream, you can use some Agar flakes. The agar agar gives a consistency which could be achieved by using gelatine, but is suitable for vegetarians as it is made from sea weed.