in Soup Recipes

Birgit's cold cucumber soup with crabs

updated

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Ingredients for 4 servings:

  • 1 egg(s), hard-boiled
  • 1 cucumber(s)
  • 300 g buttermilk
  • 200 g sour cream, 10% fat
  • 500 ml vegetable broth, cold
  • 1 bunch of fresh herbs (dill, chives, parsley)
  • 1 garlic clove(s)
  • 200 g North Sea crabs
  • salt and pepper

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Wonderfully refreshing and easy to prepare

Wash the cucumber, scrub thoroughly, and dice finely. Purée in a blender with buttermilk, sour cream, and broth. Rinse the herbs and pat dry. Reserve a few dill sprigs. Chop the remaining herbs. Peel the garlic and press it through a sieve. Add the chopped herbs and shrimp to the soup and season generously with salt, pepper, and garlic. Finely dice the egg. Ladle the soup into chilled soup bowls and garnish with egg cubes and dill sprigs. Serve with a crispy garlic baguette.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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