Fiefhusener Crab Soup

by Editorial Staff

Summary

Prep Time 1 hr 30 mins
Total Time 1 hr 30 mins
Course Soup
Cuisine European
Servings (Default: 6)

Ingredients

  • 1 kg fresh crabs in their shells
  • 50 g butter, (for the soup base)
  • 0.5 ½ tuber fennel, medium-sized, diced
  • 4 shallot (s), finely diced
  • 1 medium tomato (s), aromatic
  • 25 g tomato paste
  • 1 liter vegetable stock or soluble vegetable stock
  • 2 bay leaves (fresh if possible)
  • 10 whole peppercorns
  • 2 grains allspice, whole
  • 2 juniper berries, whole
  • 1 pinch saffron threads
  • 50 g butter, (for the roux)
  • 50 g flour
  • 100 ml whipped cream
  • cream, whipped until stiff for the garnish
  • Salt and pepper, freshly ground
  • 1 bunch parsley, smooth, chopped, as decoration
Fiefhusener Crab Soup
Fiefhusener Crab Soup

Instructions

  1. First an important decision:
  2. Those who choose the stony path of real manual labor buy the crabs in their shells from a trusted fishmonger, peel them themselves and also keep the shells.
  3. The easier way is to pre-order the crabs on a stand and also to have the bowls that are needed for the soup base.
  4. Preparation:
  5. The fennel, shallots and tomatoes are cleaned, washed and roughly diced.
  6. The butter for the soup base is heated strongly without turning brown. Add the vegetables and crab shells and reduce to medium heat. Stir frequently and sauté for 5 to 10 minutes. Now deglaze with the vegetable stock, add the spices and simmer for about 45 minutes over low heat.
  7. Then strain the soup base through a fine sieve.
  8. Now heat the butter for the roux in a sufficiently large saucepan, let it brown slightly and add the flour. Sweat, stirring constantly, until the mixture loosens easily from the bottom of the pan.
  9. Now gradually add the soup base and stir thoroughly with the whisk. As soon as everything is mixed, bring to the boil and simmer for at least 2 minutes, stirring, so that the flour taste is lost. Lower the heat to a low level, add the cream, stir and season with salt and pepper.
  10. Serving:
  11. Place the crabs on the preheated empty plates. Pour in the soup with a ladle. Put a dollop of whipped cream in the middle of the plate and sprinkle more crabs over the soup. Garnish with the chopped parsley and serve hot. Finished!

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