Potato Soup with Crab and Broccoli
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 30 mins |
| Total Time | 1 hr |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 bunch spring onion (s)
- 800 g potato (s), floury cookin
- 2 tablespoons oil
- 1 liter vegetable stock
- 300 g broccoli
- 100 ml cream
- 150 g crème fraîche
- salt
- Pepper, white, freshly ground
- nutmeg
- Cayenne pepper
- 6 tablespoon sherry, dry
- 2 dashes lemon juice
- 200 g crab meat
- 1 clove garlic
Print Recipe
Pin Recipe Instructions
- Clean and wash the spring onions and cut into rings. Peel, wash and dice the potatoes. Peel the garlic clove and press it through the press.
- Heat the oil in a saucepan, sauté the spring onions, potato cubes and garlic briefly and deglaze with 500 ml vegetable stock. Cook in a closed saucepan over medium heat.
- In the meantime, clean, wash and cut the broccoli into small florets. Then cook them in boiling salted water for about four minutes until they are al dente.
- Finely puree the potatoes with the broth in a blender, then return them to the pot, pour the rest of the broth and heat.
- Mix the cream with the crème fraîche and stir into the hot soup. Now season with salt, pepper, nutmeg, cayenne pepper, sherry and a few squirts of lemon juice.
- Add the broccoli and the crab meat to the soup and heat briefly.
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