Summary

Ingredients

Ingredients for the crab soup:

• 250 g carrot (s)
• 250 g onion (s)
• 250 g bacon, streaky
• 3 large cans peas, drained
• 1 cup sour cream (small cup)
• 1 cup cream (small cup)
• 1 liter beef broth
• 1 teaspoon tarragon, dried
• garlic
• 300 g crabs, peeled
• white wine or sparkling wine

Ingredients for the feta bread:

• 500 g wheat flour type 550
• 1 pack dry yeast
• 1 tablespoon sugar
• 1 tablespoon sea salt
• 1 tablespoon thyme
• 2 carrot (s)
• 150 g feta cheese
• 100 ml water, warm

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Instructions

1. For the crab soup, peel and chop the carrots and onions. Place in a large saucepan with the diced bacon and sweat or leave out the bacon. Pour the beef stock and simmer for about 30 minutes with the lid closed. Add the drained peas and simmer for another 30 minutes.
2. Then first puree the soup with a hand blender and pass it through a sieve if you like, then the soup will be finer. Before serving, pour in approx. 1 teaspoon of dried tarragon and approx. 0.2 liters of white wine and / or sparkling wine, season with a little garlic and sour and sweet cream. Add about 50 g of the shrimp and bring to the boil briefly. Put the remaining crabs in the middle on the plate and pour on the soup.
3. For the feta bread, mix the flour, dry yeast, sugar, sea salt and thyme.
4. Peel and grate the carrots, drain the feta cheese and cut into small pieces as well. Add both to the flour mixture and knead. Finally add the warm water and continue kneading. Now cover the dough and let it rest for about 1 hour.
5. Then knead again, cut the dough in half and form two loaves of bread out of it.
6. Bake at 180 ° C for about 30 minutes. When you knock on the bread, it should sound hollow.
7. Per prepared this recipe as a starter in the program “The Perfect Dinner” - Day 3 from Bremen - on Wednesday, March 17th, 21st.