in Soup Recipes

Carrot soup with crab

updated

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Ingredients for 4 servings:

  • 1 onion(s), finely diced
  • 500 g carrot(s), sliced ​​or diced
  • 750 ml vegetable broth or meat broth
  • 125 ml white wine
  • 1 cup of crème fraîche, approx.
  • salt and pepper
  • Cayenne pepper
  • lemon juice
  • 150 g shrimp, frozen, (up to 200 g)
  • 1 bunch dill, finely chopped
  • Croutons

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

delicious carrot soup as a starter, for brunch, buffet or as a main meal

Sauté the onions and carrots, pour in the stock, and simmer for about 15 minutes. Then puree. Whisk in the wine and crème fraîche and simmer for another 5 minutes. Season with salt, pepper, cayenne pepper, and lemon juice. Add the crabs, heat through, then stir in the dill. Serve on plates and sprinkle with croutons. Absolutely delicious as an appetizer or for brunch, on a hot-cold buffet, or with white bread as a main course! The crabs can also be substituted for smoked salmon (or vegetarian).

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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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