Föhrer crab soup

Ingredients for 4 servings:

• 4 small onions, diced
• 1 piece(s) celeriac, diced
• 2 carrots, finely chopped
• 2 tomatoes, diced
• 1 stalk(s) leek, sliced
• 1 yellow bell pepper(s), finely chopped
• 1 cube of crab soup paste
• 400 g North Sea crabs
• 1 jar fish stock, 400 ml
• 2 cubes of stock
• ½ cup cream
• 1 bunch dill, fresh
• salt and pepper
• some parsley
• butter
• 1 jar water (measure is the jar of fish stock)

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 40 minutes

A must for crab and soup fans

Sauté the chopped vegetables in melted butter. Deglaze with fish stock and an equal amount of water. Then add the crab paste and stock cubes and simmer for about 20 minutes. Purée everything thoroughly with a hand blender. Add the cream, dill, parsley, and crab, and season with salt and pepper to taste. Just warm through—do not boil! Serve immediately. Serve with a baguette. Tip: Top with a dollop of cream and serve.