Cream of Potato Soup with Crabs

5 from 8 votes
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Course Dinner
Cuisine European
Servings 4 people
Calories 45 kcal


  • 1 kg Potato
  • 1 Onion
  • 100 g Spring onions fresh
  • 2 tbsp Clarified butter
  • 200 ml Semi-Dry white wine
  • 1 liter Vegetable broth
  • 3 tsp Dried dill
  • Salt and pepper
  • Nutmeg
  • 200 g Sour cream
  • 400 g North Sea Crabs


  • Peel the potato and onion and cut into large cubes.
  • Heat the butter lard in a saucepan and sauté the onion until translucent. Add potatoes and deglaze with white wine and vegetable stock. Let simmer for 20 minutes. Now puree the soup well with the hand blender, there shouldn't be any potato pieces left. Now season the soup with salt, pepper and nutmeg (freshly grated).
  • Cut the spring onions into fine rings and sauté briefly in clarified butter and add to the soup. Stir in the sour cream. Put some crabs aside for decoration. Put the crabs in the soup and let the temperature rise. Now fold in the dill.
  • Now distribute the soup on plates, garnish with the remaining shrimp and dill and serve.


Serving: 100gCalories: 45kcalCarbohydrates: 7.7gProtein: 1gFat: 0.9g
Avatar photo

Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

Leave a Reply

Your email address will not be published. Required fields are marked *

Rate this recipe

Hungarian Goulash

Lightning Apple Pie