Summary

Ingredients

• 1 tablespoon butter
• 30 grams flour
• 1 liter vegetable broth
• 100 ml white wine
• salt and pepper
• 200 g sweet cream
• 300 g North Sea shrimp meat
• 0.5 ½ bunch dill

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Instructions

1. Melt the butter in a saucepan and sweat the flour in it, deglaze with the stock and wine. Bring to the boil and simmer for about 5 minutes, then season with salt and pepper.
2. Whip the cream until it is half stiff and stir 2/3 of it into the hot soup. Add the crab meat.
3. Wash and cut the dill. Serve the crab soup garnished with the remaining cream and the dill.