Creamy Saffron Crab Bisque With Croutons

Preheat the oven to 220°C/ 200°C (fan)/ gas 7

Boil a kettle

Top, tail, peel and dice your carrot[s]

Peel and finely chop your brown onion[s]

Heat a large pot with a matching lid with a drizzle of olive oil and a knob of butter over a medium heat

Once hot, add the chopped onion and diced carrot with a very generous pinch of salt and pepper and cook for 4-5 min or until starting to soften

Meanwhile, peel and finely chop (or grate) your garlic

Peel your potato[es] and chop into bite-sized pieces

Dissolve the vegetable stock mix, tomato paste and saffron in 600ml [900ml] [1.2L] boiled water – this is your saffron stock

Once softened, add the chopped garlic and fennel seeds to the pot and cook for 30 secs or until aromatic (not a big fennel seeds fan? Try using less!)

Once aromatic, add your saffron stock, bay leaves, chopped potato and white crab meat and bring to the boil over a high heat

Once boiling, reduce the heat to medium and cook, covered, for 18-20 min or until the potatoes are cooked through

While the soup is cooking, tear your ciabatta[s] into bite-sized pieces and add to a baking tray with a drizzle of olive oil and a pinch of salt

Put the tray in the oven for 7-8 min or until crisp and golden – these are your ciabatta croutons

Chop your chives finely

Once the potatoes are cooked through, remove the pot from the heat and discard the bay leaves

Add 3/4 of your crème fraîche (save the rest for later!) to the pot

Blitz until smooth with a (stick) blender and season with a generous pinch of salt – this is your crab bisque

Tip: Add a splash of boiled water if the soup is looking a little thick!