Summary

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

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Instructions

1. Finely chop the onions and finely grate the carrots. Cut the leek into fine rings.
2. 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.
3. 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.