Danish Crab Soup

by Editorial Staff

Summary

Prep Time	20 mins
Cook Time	20 mins
Total Time	40 mins
Course	Soup
Cuisine	European
Servings (Default: 4)

Ingredients

Instructions

Clean the carrots, leek, celery and onion and cut into very small cubes. Sauté the cubes in butter and deglaze with fish stock and white wine. Salt and pepper. Bring to the boil and simmer for about 20 minutes.
Roughly chop the parsley. When the soup is done, turn off the stove and add the shrimps to the soup, sprinkle with parsley and serve. Do not cook with the crabs any more, otherwise they will become hard. If you like, you can serve a hearty sandwich with it.
Tip: If you make your crabs, you can use the shells to make fish stock yourself. To do this, roast the bowls in butter, pour in a dash of white wine and a little more than a liter of water. Bring to the boil and boil over low heat for an hour. At the end, pour through a sieve and discard the solid parts.

About Editorial Staff

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.