Potato and leek cream soup with crab

Ingredients for 4 servings:

• 400 g potatoes
• 400 g leek
• 1 ¼ liters of meat broth
• 3 tbsp butter
• 2 tbsp herbs (frozen product 8-herbs) or fresh (parsley, thyme, marjoram…)
• 300 g sour cream
• 100 g crab
• 1 bunch chives, in rolls
• salt and pepper

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

delicious, hearty

Wash, peel, and dice the potatoes. Trim, wash, and finely slice the leek. Finely slice the chives. Melt the butter in a large pot, add the leek, and sauté gently; it shouldn’t brown. Then add the potatoes and sauté briefly. Deglaze the vegetables with the meat broth and season with salt and pepper. Add the frozen herbs or fresh herbs (tied into a bouquet garni, discarded after cooking). Simmer the soup for about 35 minutes, until the potatoes are tender, then puree. Add the prawns and let them simmer for about 10 minutes. Finally, stir in the sour cream and serve sprinkled with chives. I always make the soup the day before because it tastes even better when it’s left to stand.