Frisian Crab Soup
by Editorial Staff
Summary
| Prep Time | 40 mins |
| Cook Time | 40 mins |
| Total Time | 1 hr 20 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 4 tablespoon butter
- 1 large onion (s)
- 500 g shelled shrimp
- 2 glasses white wine
- 0.5 liter ½ water
- 3 tablespoon flour butter
- 2 tablespoon cognac
- 1 cup water (approx. 200 - 250 ml content)
- 250 ml crème fraîche
- 2 egg yolks
- dill
- chives
- Salt and pepper, white, ground
Print Recipe
Pin Recipe Instructions
- Rinse the crabs, set the shells aside.
- Melt the butter in the saucepan, sauté the finely chopped onion while stirring until translucent. Add the crab shells and cook for approx. 2 minutes. Then deglaze with the white wine and 1/2 l of water and simmer over medium heat for 1/2 hour, stirring occasionally. Puree everything in the blender and then rub through a fine sieve.
- Melt the flour butter over low heat, add the cognac and 1 cup of water. Add the liquid and the crème fraiche. Raise the stove and bring everything to a boil while stirring.
- Whisk the egg yolks, remove the liquid from the stove. Add the egg yolks, crab meat, dill and chives. Season to taste with pepper, salt and white wine.
- Some insist on a dash of Worcestershire sauce, I don`t.
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