2 tbsp butter
4 strips bacon, roughly chopped
2 shallots, finely chopped
2 large potatoes, diced
2 thyme sprigs
1 bay leaf
4 cups fish stock
2x6 oz cans-crabmeat, drained
3/4 cup creme fraiche
4 tbsp chopped fresh parsley
salt and ground black pepper

Procedures :
Melt the butter in a large pan and cook the bacon, shallots, and potatoes for 5 minutes. Add the thyme, bay leaf, and fish stock, bring to a boil and simmer for 30 minutes. Stir the crabmeat and creme fraiche into the pan and heat through gently. Stir in the parsley and season to taste. Ladle into bowls, and serve.
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Category : Soups