Carrot Soup with Crabs
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 onion (s), finely diced
- 500 g carrot (s), sliced or diced
- 750 ml vegetable broth or meat broth
- 125 ml white wine
- 1 cup crème fraîche, approx.
- salt and pepper
- Cayenne pepper
- Lemon juice
- 150 g frozen shrimp (up to 200 )
- 1 bunch dill, cut into small pieces
- croutons
Print Recipe
Pin Recipe Instructions
- Steam the onions with the carrots, pour in the broth and simmer for about 15 minutes. Then puree.
- Mix in the wine and creme fraiche with the whisk, simmer for another 5 minutes. Season to taste with salt, pepper, cayenne pepper and lemon juice. Add the prawns, heat them up, then stir in the dill. Portion on a plate and sprinkle with the croutons.
- Very, very tasty as a starter or for brunch, on a cold and warm buffet or with white bread as a main meal!
- You can also use salmon ham (or vegetarian) as an alternative for the crabs.
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