Crab soup with Fi KP's chilli sherry (Sopa de cangrejo y Jerez de chile) from A Sherry & A Little Plate of Tapas (page 111) by Kay Plunkett-Hogge

  • baguette
  • fennel bulb
  • Show all ingredients...
  • Serves : 8

  • EYB Comments

    Allow chilli sherry to mature for 1 week. Can substitute lemon juice for sherry vinegar.

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Classic alioli

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Notes about this recipe

  • Eat Your Books

    Allow chilli sherry to mature for 1 week. Can substitute lemon juice for sherry vinegar.

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