Tomato soup with crab

Ingredients for 4 servings:

• 2 shallots
• 2 carrots
• 2 tbsp butter
• 2 tbsp tomato paste
• Salt
• Cayenne pepper
• 2 bay leaves
• 1 kg tomatoes, ripe
• Pepper, white
• ½ tsp sugar
• 2 tbsp cognac
• 1 dashes lemon juice
• 120 g crab
• 125 g whipped cream
• Dill, for garnishing

Instructions

Working time approx. 35 minutes; Total time approx. 35 minutes

Peel and dice the onions. Peel, wash, and slice the carrots. Heat the fat in a saucepan. Sauté the onions and carrots. Briefly sweat with the tomato paste. Add salt, cayenne pepper, and bay leaves. Pour in 200 ml of water, bring to a boil, and simmer covered for about 15 minutes. Wash and quarter the tomatoes, and add to the vegetables. Cover and simmer for about another 30 minutes. Strain the soup through a fine sieve into a second saucepan. Return to the heat. Season with salt, pepper, sugar, cognac, and lemon juice. Rinse and drain the crabs. Whisk in the cream. Serve the soup with the crabs and a dollop of cream in deep bowls. Garnish with pepper and dill sprigs.