Crab soup

Ingredients for 4 servings:

• 2 onions
• 2 m.-large carrot(s)
• 2 tomatoes
• 1 tbsp butter
• ½ tsp tomato paste
• 400 ml fish stock
• 400 ml vegetable stock
• 100 ml white wine
• 2 cups of crustacean paste (40 g each)
• 200 ml cream
• 300 g North Sea crabs
• 1 bunch of dill
• 1 pinch of pepper
• 4 tbsp cream, whipped
• 1 pinch of sugar if needed

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 40 minutes

easy and fast

Wash or trim the onions, carrots, and tomatoes, finely dice them, and sauté them in hot fat with the tomato paste. Deglaze with fish stock, vegetable broth, and white wine; cover and simmer for 20 minutes. Strain through a sieve. Now add the crustacean paste and stir until smooth while heating. Add the crab meat and do not boil. Stir in the cream and 1 sprig of chopped dill. Season with pepper and a little sugar, if desired. Serve with a dollop of whipped cream and some dill on each plate or cup.