Crab soup with fennel

Ingredients for 4 servings:

• 1 onion(s), chopped
• 1 garlic clove(s), chopped
• 2 bulbs of fennel (approx. 500 g)
• 2 tbsp oil
• 250 ml dry white wine
• 250 ml vegetable stock
• 400 ml soup (crab soup)
• 100 g North Sea crabs
• 1 tbsp lemon juice
• 4 tbsp crème fraîche

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Finely dice the fennel and chop the greens. Sauté the onion, garlic, and fennel in the oil until translucent, then deglaze with the wine. Pour in the vegetable stock, bring to a boil, and simmer, covered, for 10 minutes. Add the crab broth to the broth and simmer for 5 minutes. Add the crab and lemon juice and heat gently without further boiling. Mix the fennel greens with the crème fraîche and pour over the soup.