John Myers
Contents
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Ingredients
- 2 kg Floury potatoes
- 500 g Crabs
- 2 g Carrots
- 160 g Celeriac fresh
- 1 kl. Leek
- 2 kl. Onions
- 3 tbsp Butter
- 2,5 liter Vegetable broth
- 100 ml White wine dry
- 1 tsp Dried tarragon
- 400 g Cream
- Salt
- Pepper
- Nutmeg
Instructions
- Peel the potatoes, carrot and celery and cut into 5 cm cubes. Quarter the leek lengthways, wash and clean, cut the quarters into pieces approx. 1 cm wide. Peel and dice the onions. Melt the butter in a saucepan, sauté the onions over a medium heat until golden. Then add the vegetables (except for the potatoes) and stir-fry until everything starts to brown very slightly. Deglaze the vegetables with the white wine. Add the stock and potatoes, season with salt, pepper, nutmeg and tarragon and cover and cook for 20-25 minutes.
- Stir the cream into the soup and let it get hot. Season to taste with salt, pepper and nutmeg. Puree with a hand blender to make a creamy soup, then stir in the crabs and warm them up
Nutrition
Serving: 100gCalories: 73kcalCarbohydrates: 5.8gProtein: 2.6gFat: 4.2g
