John Myers
Ingredients for 4 servings:
- 400 g potatoes
- 2 chicory
- 1 onion(s)
- 600 ml vegetable stock
- 125 ml cream
- 200 g North Sea crabs, crayfish meat or salmon strips
- 2 tbsp clarified butter
- some salt and pepper
Instructions
Working time approx. 15 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 40 minutes
Peel and dice the onion. Peel, wash, and dice the potatoes. Heat the clarified butter in a saucepan and sauté the onions and potatoes. Add the stock and simmer for 20 minutes. Meanwhile, trim the chicory, remove the stem, and cut it into strips. Add all but a small portion of the chicory to the soup, setting the rest aside for garnishing. After 5 minutes, purée the soup, add the cream, and season with salt and pepper. Garnish with the remaining chicory strips and the prawns.
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