Summary

Ingredients

• 100 g mushrooms, sliced
• 50 g butter
• 30 grams flour
• 750 ml vegetable stock
• 300 g cream
• 50 g lobster paste
• 1 teaspoon lemon juice
• 150 g crabs, (small shrimp)
• 2 cl Pernod
• 1 bunch chives
• some salt and pepper

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Instructions

1. Fry the sliced mushrooms in the butter, sauté the flour and deglaze with the vegetable stock.
2. Add 200g cream and slowly dissolve the lobster paste in the soup. After the soup has boiled up, add the lemon juice, salt and pepper to taste.
3. Finally the crabs are added to the soup until they are warm.
4. Who likes:
5. Whip the rest of the cream until stiff and mix with the Pernod.
6. Arrange the soup on a plate, a teaspoon of Pernod cream in the middle and chives cut into rolls on top.