Summary

Ingredients

• 100 g spice paste, (cancer soup paste)
• 200 ml whipped cream
• 250 ml wine, white, dry
• 200 g North Sea shrimps (meat)
• salt
• pepper
• 1 tablespoon lemon juice
• 4 stalks dill, chopped
• 4 teaspoons crème fraîche
• Dill, for decoration

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Instructions

1. Dissolve soup paste in 500 ml of boiling water while stirring. Pour in the cream and wine, bring to the boil briefly, heat 3/4 of the crabs in the soup, season with salt + pepper + lemon juice, fold in the chopped dill.
2. Divide the soup on 4 plates, place 1 teaspoon creme fraiche on each, sprinkle with the remaining shrimps and decorate the dill stalks.