Foehrer Crab Soup
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 25 mins |
| Total Time | 40 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 4 small onion (s), diced
- 1 piece (s) celeriac, cut into cubes
- 2 carrot (s), cut into small pieces
- 2 tomato (s), diced
- 1 leek, sliced
- 1 bell pepper (s), yellow, finely chopped
- 1 cube crab soup paste
- 400 g North Sea shrimps
- 1 glass fish stock, 400 ml
- 2 cubes broth
- 0.5 ½ cup cream
- 1 bunch dill, fresh
- salt and pepper
- some parsley
- butter
- 1 glass water (measure is the glass the fish stock)
Print Recipe
Pin Recipe Instructions
- Sweat the chopped vegetables in melted butter. Deglaze with fish stock and an equal amount of water. Then add the crab paste and stock cube and let everything simmer for about 20 minutes. Puree everything thoroughly with a hand blender.
- Add the cream, dill, parsley and shrimp and season with salt and pepper as required. Just let it warm up - no more cooking! Serve immediately.
- Serve with baguette.
- Tip: Arrange with a blob of cream and serve.
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