Cucumber soup with dill and crab

Ingredients for 4 servings:

• 2 cucumbers
• 100 g onion(s)
• 50 g butter
• 400 ml vegetable stock
• ½ cup cream
• ¼ liter white wine
• 2 tbsp Dill, chopped
• 1 cup crème fraîche
• pepper
• some cayenne pepper
• some sugar
• some lemon juice
• 200 g North Sea crabs

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

Halve the cucumbers lengthwise, remove the seeds, roughly chop, and season generously with salt. Wait half an hour, then rinse under running water. Dice the onion and sauté in butter, then add the cucumbers. Deglaze with vegetable stock, add the cream, and wine. Simmer gently for 20 minutes, then puree. Add the crème fraîche, season to taste, and sprinkle with dill. TIP: Place the crabs in a soup bowl and pour hot soup over them. If the crabs cook for too long, they will become tough.