Danish crab soup

Ingredients for 4 servings:

• 1 bunch of soup vegetables (carrot, celery, leek)
• 1 onion(s)
• 1 liter fish stock
• 125 ml white wine
• 1 bunch of parsley
• 200 g North Sea crabs
• salt and pepper
• 1 tbsp butter

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes

Clear crab soup made from root vegetables without cream

Peel the carrots, leeks, celery, and onion and cut into very small cubes. Sauté the cubes in butter and deglaze with fish stock and white wine. Season with salt and pepper. Bring to a boil and simmer for about 20 minutes. Roughly chop the parsley. When the soup is cooked, turn off the heat and add the crabs, sprinkle with parsley, and serve. Do not cook with the crabs any longer, or they will become hard. If you like, serve with a hearty sandwich. Tip: If you peel your crabs, you can make your own fish stock from the shells. To do this, fry the shells in butter, add a splash of white wine, and just over a liter of water. Bring to a boil and simmer over low heat for one hour. At the end, strain the soup through a sieve and discard the solid parts.