Crab soup

Ingredients

• 220 g Shrimps, raw
• 400 ml Coconut cream, unsweetened
• 350 ml Fish stock
• 4 tbsp Brown rice flour
• 3 tbsp Sour cream
• 2 tbsp Butter, unsalted, grass-fed
• 2 tbsp Apple cider vinegar
• 1 tbsp Lemon juice
• 1/2 tsp Salt, fresh ground
• 1/2 tsp Fresh ground pepper
• 1/4 tsp Nutmeg, ground

Method

1. Whisk apple cider vinegar and coconut cream in a bowl.
2. Combine whisked cream, salt, and pepper then set aside.
3. Melt butter in sauce pan and add flour. Stir until smooth and cook for 40-60 seconds, stirring constantly.
4. Gradually add fish stock and stir well. Cook until medium heat until stock thickens.
5. Stir in sour cream or cooking cream mixture then cook until heated thoroughly.
6. Add shrimps, nutmeg, and lemon juice.
7. Cook for 5 minutes more and serve while still hot.