Leek and potato soup with dumplings made of minced meat, crab and salmon

Ingredients for 8 servings:

• 1 large leek(s)
• 3 spring onions
• 7 m.-sized potatoes
• 1 liter vegetable broth with herbs
• 2 tsp mustard
• 600 ml whipped cream
• 1 tsp curry powder
• 300 g North Sea crabs
• 500 g minced meat, mixed
• 100 g salmon
• 60 g smoked bacon, diced
• 1 egg(s)
• 1 tbsp onion powder
• Fat, for frying

Instructions

Working time approx. 1 hour; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 30 minutes

Slice the leek and spring onions into thin rings, peel and dice the potatoes. Season with salt and pepper and lightly fry everything in a saucepan. Deglaze with the vegetable stock, bring to a boil briefly, add the mustard, curry, and cream, and blend everything lightly. Combine the minced meat with 200g of crab, the salmon, the bacon bits, the egg, onion powder, pepper, and salt in a food processor. Then, shape into small balls and fry in a little oil. Add the finished dumplings and the remaining crab to the soup.