Tomato and crab soup

Heat the butter and oil in a large saucepan. Add the onion and potatoes and cook over a moderate heat, stirring, for 5 minutes or until the onion is softened.

Stir in the tomatoes and chopped anchovies, then add the stock, wine and tomato purée. Season with salt and pepper to taste. Bring to the boil, then cover and simmer for 15 minutes, stirring occasionally.

Add half of the white crab meat and all the brown meat to the pan and stir in the milk. Cover again and simmer gently for 10 minutes.

Ladle the soup into soup bowls and swirl the soured cream over the top. Garnish with the remaining white crab meat, strips of anchovy and a sprinkling of paprika. Serve hot.