Festive Crab Soup

• 7/8 ounce Flora Buttery or 2 tbsps Flora Cuisine
• 1 onion chopped
• 1 celery stick chopped
• 2 teaspoons curry powder
• 1/2 teaspoon mustard powder Colman's
• 1 garlic clove crushed
• 3 1/4 tablespoons flour
• 425ml (3/4 pint) semi-skimmed milk
• 3 tablespoons tarragon vinegar
• 2 bay leaves
• 1 1/4 cups fish stock
• 2 tablespoons worcestershire sauce
• 6 ounces crabmeat can white
• 3 ounces crabmeat dressed
• 2 tablespoons Elmlea single
• fresh coriander to garnish
• 2 white bread

1. Heat the Flora in a medium saucepan, add the onion, celery, curry powder, mustard and garlic and cook, stirring, for 2 minutes.
2. Stir in the flour and cook for 1 minute. Remove from heat and gradually stir in the milk. Add the vinegar, bay leaves, stock, Worcestershire sauce and crabmeat. Season lightly and cook over a low heat for 15 minutes, stirring occasionally.
3. For a smooth soup, tip the soup into a food processor and blend until smooth.
4. Serve garnished with the Elmlea, coriander and Christmas-shape croutons.

buttery, onion, celery, curry powder, mustard powder colmanus, garlic, flour, milk, tarragon vinegar, bay leaves, fish stock, worcestershire sauce, crabmeat, crabmeat, single, fresh coriander, white bread

Taken from www.yummly.com/recipe/Festive-Crab-Soup-378691 (may not work)