John Myers
Celery Soup with Lemon Crabs
The perfect celery soup with lemon crabs recipe with a picture and simple step-by-step instructions.
- 1 piece Fresh celery, about 400 gr.
- 2 piece Potatoes, about 100 gr.
- 2 small Onions
- Clarified butter
- 500 ml Milk
- 100 ml Water
- Salt
- Black pepper from the mill
- Grained vegetable broth ….. link see below …..
- 2 tbsp Creme fraiche Cheese
- 2 tbsp Dill
- 100 g North Sea crabs small
- 100 g Lemon juice
- 100 g Creme fraiche Cheese
- 100 g Milk
- Peel and finely dice celery and potatoes. Peel the onion and also finely dice it.
- Heat the butter lard in a saucepan and sweat the vegetables well. Deglaze with the milk and water, add a little salt and pepper as well as granulated vegetable stock to taste and cook on a low heat until the vegetables are cooked.
- In the meantime, water the crabs well (remove the intestines if necessary) and drain them on crepe. Mix a spoonful of crème fraîche with a little milk until smooth and season with lemon juice and dill. Then fold in the crabs.
- Now puree the soup finely, fold in the crème fraîche and season again with salt & pepper.
- Put the finished soup in a soup cup, sprinkle with a little dill and serve the crabs ….. enjoy your meal …..
- I would be very happy if everyone would leave a nice comment on the recipe. Critical or suggestions are also very welcome, because I only cook with water. The soup connoisseur thanks you in advance.
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