Crab Bisque

(SERVES 6)

• 1 onion, finely chopped
• 15 g ½ oz/1 tbsp low-fat spread
• 45 g/1 ¾ oz/1 small can dressed crab
• 45 ml/3 tbsp plain (all-purpose) flour
• 900 ml/1 ½ pts/ ¾ cups fish stock, made with 2 stock cubes
• 5ml/1 tsp celery salt
• 30 ml/2 tbsp dry cherry
• 150 ml ¼ pt/ 2/3 cup skimmed milk
• 150 ml/ ¼ pt 2/3 cup low-fat single (light) cream
• 170 g/6 oz/1 small can white crabmeat
• Cress

Fry (sauté) the onion in the low-fat spread for 2 minutes, stirring in the dressed crab and the flour and cook for 1 minute, stirring. Remove from the heat and blend in the stock and celery salt. Return to the heat, bring to the boil, stirring all the time, then reduce the heat, part-cover and simmer gently for 15 minutes. Stir in the remaining ingredients except the cress, reheat but do not boil. Serve ladled into soup bowls and garnish with cress.