Summary

Ingredients

• 4 potato (s), floury cooking
• 1 carrot (s)
• some celery greens or a small piece celery root
• 1 leek
• 1 tablespoon butter
• 800 ml vegetable stock
• some threads saffron
• 100 ml cream
• 2 tablespoon crème fraîche
• 100 g North Sea shrimps
• salt and pepper
• some parsley

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Instructions

1. Clean, wash and chop the potatoes and vegetables and sauté in the butter. Add the broth and saffron and cook. Puree with the blender, add the cream, season with salt and pepper and heat again.
2. When serving creme fraiche, spread the crabs and a little parsley on the soup.