in Soup Recipes

Fine potato soup with fresh North Sea crabs

updated

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Ingredients for 4 servings:

  • 4 potatoes, floury
  • 1 carrot(s)
  • some celery leaves or a small piece of celeriac
  • 1 stalk(s) leek
  • 1 tbsp butter
  • 800 ml vegetable stock
  • some saffron threads
  • 100 ml cream
  • 2 tbsp crème fraîche
  • 100 g North Sea crabs
  • salt and pepper
  • some parsley

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 40 minutes

quick to make and a delicious starter for holidays

Peel, wash, and chop the potatoes and vegetables, then sauté them in butter. Add the broth and saffron and cook. Puree with a hand blender, add the cream, season with salt and pepper, and heat through again. When serving, scatter the crème fraîche, the prawns, and some parsley over the soup.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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