Fine Crab Soup
by Editorial Staff
Summary
| Prep Time | 25 mins |
| Total Time | 25 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 8) |
Ingredients
- 500 g prawns or arctic crabs
- 3 shallot (s)
- 2 cloves garlic
- 2 tablespoon olive oil
- 2 cans tomato (s), (peeled)
- 2 cl cognac
- 200 ml wine, white, dry
- 1 liter vegetable broth
- 200 ml tomato ketchup
- 200 g cream cheese
- 200 g natural yourt
- salt
- pepper
- 1 pinch (s) sugar
Print Recipe
Pin Recipe Instructions
- Dice the onions and sauté lightly in the oil with a pinch of sugar. Add the garlic after about 2 minutes. Chop or puree about 100 g of shrimp and mix in. Flambé the mixture with the cognac and deglaze the white wine. Let something boil down. Add the tomato liquid from the cans to the stock and continue to simmer over low heat.
- In the meantime, remove the tomatoes from the cans and cut them into small pieces (remove the stems).
- Add the chopped (diced) tomatoes and the thawed crabs. Top up with the broth.
- Mix the cream cheese, yoghurt and ketchup into a mixture and add.
- Season to taste with salt and pepper.
- The soup becomes a little spicier if a small chilli pepper is mixed in with the 100 g pureed shrimp while it is pureed.
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