Cream of pepper soup with crab

Ingredients for 1 servings:

• 1 red bell pepper(s), cut into large cubes
• 300 g crabs, e.g. in brine, drained
• 1 small onion(s), chopped
• 1 m.-sized carrot(s), peeled and sliced
• 50 g celeriac, diced
• 1 tbsp butter or margarine
• 1 tsp tomato paste
• 1 tsp thyme, dried or some fresh thyme, chopped
• 1 bay leaf
• 500 ml water, possibly fish stock
• 100 ml sweet cream

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 30 minutes

Modified recipe from a Swedish cookbook

Sauté the onions in butter, add the celery and carrot, and sauté briefly. Pour in water or fish stock and cook until the vegetables are tender. 5 minutes, depending on the size of the vegetables. Add the bell pepper pieces, tomato paste, and spices and cook for another 5 minutes. Remove the bay leaf and puree everything until smooth, then top up with cream. Add the crab and heat everything until the soup is piping hot, but do not bring to a boil. Season with salt and pepper. Serve as an appetizer or with white bread. Tip: If you don’t like the pepper skin floating in tiny pieces in the soup, you can peel the peppers beforehand. If you find the soup not thick enough despite the vegetable puree, you can add cornstarch.