Fine crab soup

Ingredients for 8 servings:

• 500 g prawns or Arctic crabs
• 3 shallots
• 2 cloves garlic
• 2 tbsp olive oil
• 2 cans of tomatoes (peeled)
• 2 cl cognac
• 200 ml wine, white, dry
• 1 liter vegetable broth
• 200 ml tomato ketchup
• 200 g cream cheese
• 200 g natural yogurt
• Salt
• pepper
• 1 pinch(s) of sugar

Instructions

Working time approx. 25 minutes; Total time approx. 25 minutes

Dice the onions and sauté lightly in the oil with a pinch of sugar. Add the garlic after about 2 minutes. Finely chop or puree about 100g of crab and stir in. Flambé the mixture with the cognac and deglaze with the white wine. Let it reduce slightly. Add the tomato liquid from the cans to the broth and continue to simmer over low heat. In the meantime, remove the tomatoes from the cans and chop them (removing the stems). Add the chopped (diced) tomatoes and the thawed crab. Top up with the broth. Mix the cream cheese, yogurt, and ketchup together and add it. Season to taste with salt and pepper. For a slightly spicier soup, add a small chili pepper to the 100g of pureed crab while puréeing.