Summary

Ingredients

• 1 bunch soup greens, (carrot, celery, leek)
• 1 onion (s)
• 1 liter fish stock
• 125 ml white wine
• 1 bunch parsley
• 200 g North Sea shrimps
• salt and pepper
• 1 tablespoon butter

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Instructions

1. 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.
2. 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.
3. 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.