Summary
| Prep Time | 35 mins |
| Cook Time | 25 mins |
| Total Time | 1 hr |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
Ingredients- 1 onion (s)
- 2 small carrots
- 2 leeks
- 2 tablespoon butter
- 400 g potato (s), floury cookin
- 125 ml white wine, dry
- 400 ml fish stock
- 400 ml vegetable stock
- 2 teaspoons curry powder
- 200 g cream
- 250 g North Sea shrimps
- 1 bunch dill
- salt and pepper
Print Recipe
Pin Recipe Instructions
- Finely chop the onions and finely grate the carrots. Cut the leek into fine rings.
- Melt the butter in a saucepan, sauté the vegetables in it for about 5 minutes. Peel and dice the potatoes and add. Simmer briefly, then deglaze with white wine and pour on the fish stock and vegetable stock. Season with salt, pepper and curry powder and simmer for 25 minutes.
- Then puree the soup in a blender or with a stick. Then fill the pot again, add the cream and bring to the boil. Turn the heat down, add the crabs to the soup and warm for approx. 3 minutes. Pluck the dill, chop it finely and garnish the soup with it.
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The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.
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