John Myers
Carrot and Crab Soup
The perfect carrot and crab soup recipe with a picture and simple step-by-step instructions.
- 125 g Crayfish meat
- 1 medium-sized Onion
- 20 g Fresh ginger
- 500 g Carrots
- 2 Pc. Potatoes
- 3 tbsp Butter
- 1 tsp Curry
- Salt
- Pepper
- 2 tsp Vegetable broth
- 150 g Creme fraiche Cheese
- Let the crab meat defrost. Peel the onion and ginger. Dice the onion and chop the ginger. Peel, wash and chop the carrots and potatoes.
- Sauté the onion, ginger, carrots and potatoes in the hot fat. Sweat the curry briefly. Season with salt and pepper. Deglaze with 3/4 l water, bring to the boil. Add the broth. Cover everything and simmer for about 20 minutes.
- Finely puree the soup. Stir in the crème fraiche except for 2 tbsp. To taste. Heat the crab meat in the soup. Serve with the rest of the crème fraìche.
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