Creamed Tomato and Orange Soup with Fresh Crab Croutes

INGREDIENTS

• 50g butter
• 2 tbsp olive oil
• 4 small red onions, roughly chopped
• 2 celery sticks, finely chopped
• 450g butternut squash, peeled and chopped
• 3 fat garlic cloves
• 2-3 tbsp Bonne Maman Orange Marmalade
• 2 x 400g tins chopped tomatoes with chilli
• 600ml chicken or vegetable stock
• 1 x 150ml carton single cream
• Salt and freshly ground black pepper

For the dressing

• 1 small ciabatta loaf, thinly sliced and toasted
• 2 tbsp finely chopped fresh parsley
• a few strips of red chilli or pepper
• 75g fresh white crab meat

METHOD

1. In a large saucepan melt the butter and 1 tablespoon of the oil and fry the onion, celery, squash and 2 of the garlic cloves for 7-10 minutes, or until the onion is very soft and golden.
2. Stir in the Marmalade, tomatoes and stock. Bring to the boil and simmer for 30-35 minutes until all the vegetables are tender.
3. Cool and liquidise the soup in a food processor or blender or with a hand-held blender. Stir in the cream, adjust the seasoning and return to the saucepan to reheat gently.
4. Brush the ciabatta toasts with the remaining olive oil and garlic clove. Stir the parsley and chilli or pepper into the crab meat and fork a little onto each ciabatta toast. Top each bowl of soup with some crab croutes before serving.