Schrat's hearty North Sea crab soup

Ingredients for 4 servings:

• 300 g North Sea crabs, fresh and peeled
• 150 g smoked belly, cooked
• 800 g potatoes
• 2 stalk(s) leeks
• 1 carrot(s)
• 2 liters of beef broth
• 250 g sweet cream
• 2 tbsp butter
• 2 tbsp parsley, chopped
• Salt

Instructions

Working time approx. 40 minutes; Total time approx. 40 minutes

Peel the potatoes and cut into small pieces. Slice the white and some of the green parts of the leek into rings. Roughly dice the carrot. Add the stock and cook until tender, then puree. Add the cream and butter and stir to combine. Finely chop some more of the leek greens and set aside. The soup should have a creamy consistency. If it’s still too thin (this may depend on the type of potato), puree 1 or 2 more cooked potatoes into the soup. If it’s too thick, add a little more stock. Season the soup with salt. Cut the bacon into small cubes and brown in a pan over low heat. Place on kitchen paper and pat off any excess fat. Finally, add the bacon and prawns to the soup and stir everything together. Serve in deep bowls, garnishing the soup with the chopped parsley and the leek pieces.