Crab soup

Ingredients for 4 servings:

• 1 onion(s)
• 2 small carrots
• 2 stalk(s) leeks
• 2 tbsp butter
• 400 g floury potatoes
• 125 ml dry white wine
• 400 ml fish stock
• 400 ml vegetable stock
• 2 tsp curry powder
• 200 g cream
• 250 g North Sea crabs
• 1 bunch of dill
• salt and pepper

Instructions

Working time approx. 35 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 1 hour

Finely chop the onions and finely grate the carrots. Thinly slice the leek. Melt the butter in a saucepan and sauté the vegetables for about 5 minutes. Peel and dice the potatoes, and add them. Sauté briefly, then deglaze with white wine and pour in the fish and vegetable stock. Season with salt, pepper, and curry powder and simmer for 25 minutes. Then puree the soup in a blender or with a handheld immersion blender. Return it to the pan, add the cream, and bring to a boil. Reduce the heat, add the crab, and sauté for about 3 minutes. Pick and finely chop the dill, and garnish the soup with it.