Inge's Hamburg potato cream soup

Ingredients for 4 servings:

• 3 spring onions
• 3 tbsp butter
• 400 g floury potatoes
• 1 carrot(s)
• 100 g celeriac
• 1 stalk(s) Celery
• 1 liter vegetable broth (from extract)
• 250 g double cream
• salt and pepper
• nutmeg
• 2 tbsp lemon juice
• 150 g North Sea crabs (pulled)

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Clean and wash the spring onions and slice the white onions into rings. Set the green parts aside. Heat the butter in a soup pot and sauté the onion rings. Peel the potatoes, carrot, and celeriac and coarsely grate them using a grater directly over the pot. Rinse the celery, slice it, and add it. Pour in the vegetable stock and simmer for 15 minutes. Meanwhile, finely slice the green parts of the spring onions. Purée the soup in a blender or with an immersion blender. Stir in the double cream and simmer uncovered for 5 minutes until the consistency is nice and creamy. Season the soup lightly with salt, pepper, nutmeg, and lemon juice. Stir the green onion rings and the prawns, all but one tablespoon each, into the soup and heat briefly. Serve among plates or soup bowls and sprinkle with the remaining prawns and spring onion rings.