Fiefhusen crab soup

Ingredients for 6 servings:

• 1 kg crabs, fresh in the shell
• 50 g butter (for the soup base)
• ½ bulb(s) fennel, medium-sized, diced
• 4 medium-sized shallots, finely diced
• 1 m.-large tomato(s), aromatic
• 25 g tomato paste
• 1 liter vegetable stock or instant vegetable broth
• 2 bay leaves (preferably fresh)
• 10 peppercorns, whole
• 2 grains allspice, whole
• 2 juniper berries, whole
• 1 pinch of saffron threads
• 50 g butter (for the roux)
• 50 g flour
• 100 ml whipped cream
• e.g. cream, whipped stiffly for garnish
• n. B. salt and pepper, freshly ground
• 1 bunch parsley, flat, chopped, for decoration

Instructions

Working time approx. 1 hour 30 minutes; Total time approx. 1 hour 30 minutes

thickened crab soup from Holstein

First, an important decision: If you choose the rocky path of genuine handcrafting, buy the crabs in their shells from your trusted fishmonger, peel them yourself, and also keep the shells. The easier route is to pre-order the shelled crabs and also ask for the shells, which are needed for the soup base. Preparation: Clean, wash, and roughly dice the fennel, shallots, and tomatoes. Heat the butter for the soup base until very hot, but do not brown. Add the vegetables and crab shells and reduce the heat to medium. Stir frequently and sauté for 5 to 10 minutes. Now deglaze with the vegetable stock, add the spices, and simmer over low heat for about 45 minutes. Then strain the soup base through a fine sieve. Heat the butter for the roux very hot in a sufficiently large saucepan, let it brown slightly, and add the flour. Sauté, stirring constantly, until the mixture easily separates from the bottom of the pan. Gradually add the soup base and whisk thoroughly. Once combined, bring to a boil and simmer for at least 2 minutes while stirring to remove the flour flavor. Reduce heat to low, add the cream, stir, and season with salt and pepper. To serve: Place the crabs on warmed, empty plates. Ladle over the soup. Place a dollop of whipped cream in the center of the plate and scatter more crabs over the soup. Garnish with chopped parsley and serve hot. Done!