Summer Melon Soup with Crab

1. 1

   In a medium bowl, stir the shallot and chives into 2 tablespoons of the lemon juice.

2. 2

   Whisk in the olive oil and fold in the crab.

3. 3

   Season with salt and white pepper.

4. 4

   In a small saucepan, boil the water with the sugar.

5. 5

   Transfer to a blender and let cool.

6. 6

   Add the melon and the remaining lemon juice, season lightly with salt and puree.

7. 7

   Mound the crab in the center of 4 shallow bowls.

8. 8

   Pour the soup around the crab and serve right away.

* Per serving · 4 servings · Values may vary.

No additional tips available.