Crab & Lemongrass Soup - Tom Aikens

Ingredients

• 3 kilo of crab bones
• 12 sticks of lemongrass, chopped and smashed
• 8 star anise
• 2 large bulbs of fennel, finely chopped
• 200g chopped shallots
• 2 level tbsp fennel seeds
• 1 head of garlic, cut in half
• 1 red chilli with the seeds removed and chopped
• 1 bunch of basil
• 1 bunch of tarragon
• 6 kaffir lime leaves
• 1 tbsp pink peppercorns
• 800ml white wine
• 200ml Pernod
• 500ml double cream
• 2 cans of coconut milk
• Juice of 6 lemons
• 300ml olive oil
• 8g sea salt
• 16g caster sugar
• 80g butter