Pomegranate soup

Ingredients for 6 servings:

• 3 tbsp butter
• 1 large onion(s), diced
• 1 leek(s), cut into rings
• 2 carrots, diced
• 2 tbsp flour
• 1 liter vegetable broth
• 500 ml fish stock
• 400 g North Sea crabs (garnet), weighed without shell
• 250 ml white wine
• 1 pinch of salt
• 1 pinch(s) of pepper
• 1 pinch(s) of cayenne pepper
• 250 ml crème fraîche
• dill
• Parsley

Instructions

Working time approx. 25 minutes; Total time approx. 25 minutes

North Sea crab soup

Melt the butter and sauté the chopped vegetables until translucent. Sprinkle the flour over the vegetables and deglaze with vegetable stock. Simmer gently for about 10 minutes. Then add the white wine and fish stock, and season with cayenne pepper. Simmer for another 10 minutes. Season with salt and pepper. Now add the crème fraîche. Add the pomegranate and heat through. Finely chop the dill and parsley, sprinkle over the vegetables, and serve.