Ingredients:  
    200 gr crab (deepfrozen or canned)
    7 dl fish bouillon (can be ‘instant’)
    2.5 dl of Duvel
    2 thin leeks
    4 peeled tomatoes
    salt, white pepper
    1.5 spoon of maezena
    1 tea spoon of worcester sauce
    1 spoon of fine chopped parsley

Preparation:
In this soup, the Duvel beer is added. The Duvel beer is bottle-conditioned. When adding it to the soup, please make sure not to add the yeast deposits, which are on the bottom of the bottle, into the soup.

Defreeze the crab or take the crab out of the can and filter the crab liquid out of the crab meat. Remove the cartilage out of the crab. Cut the crab into small pieces.

Start cooking the bouillon. Add the beer carefully and have it cook gently for about 5 minutes.

Cut the tomatoes into half. Remove the center, the seeds and the tomatoe liquid. Cut the tomato meat into small bars.

Prepare the maizena with 3 spoons of water. Stir the mixture through the cooking bouillon. Add tomatoes and crab. Flavour the soup with pepper, salt and worcester sauce.

Pour the soup into pre-heated bowls or plates. Put parsley on top.

Serve with French baguette.