Cucumber cream soup

Ingredients for 4 servings:

• 1 cucumber(s)
• 1 shallot(s)
• 1 tsp butter
• salt and pepper
• 1 tsp dill
• some coriander, ground
• 1 tbsp lemon juice
• ⅛ liter cream
• ⅛ liter vegetable broth
• 50 g crab from the can

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Peel the cucumber and halve it lengthwise. Scrape out the seeds. Dice the shallot and sauté it in hot fat. Dice the cucumber, add it to the shallots, and simmer for 15 minutes. Add salt, pepper, coriander, vegetable stock, and lemon juice. Bring to a boil and puree. Stir in the cream. Add the prawns just before serving.