Crab Soup with Homemade Bread

Dissolve the yeast in water. Knead all the ingredients. Put the dough in a sufficiently large and floured round container with a lid, put the lid on it and put it in the refrigerator for about 10 to 12 hours.

Then preheat the oven to 240 degrees top and bottom heat. Only then should you take the dough out of the refrigerator. It should have risen well (at least twice as high). Fall onto a floured board, do not knead any more! Divide into 3 equal parts with a spatula or knife and turn each strand of dough about 2 times. Do not let the loaves rise any more and place them on a baking tray lined with baking paper. Immediately place in the preheated oven. Second rail from the bottom.

Approx. Bake for 15 minutes at 240 degrees, then switch the temperature down to 220 degrees and bake for about another 15 minutes (depending on the desired browning).

Sweat chopped vegetables in melted butter. Deglaze with fish stock and an equal amount of water. Then add the crab paste and stock cube and let everything simmer for about 20 minutes. Puree everything thoroughly with a hand blender.

Add the cream, dill, parsley and shrimp and season with salt and pepper as required. Just let it warm up - no more cooking! Arrange with a blob of cream and serve immediately. Serve with baguette.