Summary

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

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Instructions

1. 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.
2. 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.
3. 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.
4. Finely puree the potatoes with the broth in a blender, then return them to the pot, pour the rest of the broth and heat.
5. 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.
6. Add the broccoli and the crab meat to the soup and heat briefly.