in

Green Crab Soup with Feta Bread

5 from 1 vote
Prep Time 30 mins
Cook Time 1 hr 35 mins
Rest Time 1 hr
Total Time 3 hrs 5 mins
Course Dinner
Cuisine European
Servings 5 people
Calories 109 kcal

Ingredients
 

For the crab soup:

  • 250 g Carrots
  • 250 g Onions
  • 250 g Streaky bacon
  • 3 Can Peas
  • 1 Can Sour cream
  • 1 Can Sweet cream
  • 1 liter Beef broth
  • 1 tsp Dried tarragon
  • 300 g Crabs
  • White wine
  • Garlic

For the feta bread:

  • 500 g Flour
  • 1 packet Dry yeast
  • 1 tbsp Sugar
  • 1 tbsp Sea salt
  • 1 tbsp Thyme
  • 2 Pc. Carrots
  • 150 g Feta
  • 100 ml Water warm

Instructions
 

For the crab soup:

  • Peel and chop the carrots and onions and place in a large saucepan with the diced bacon and sweat, or leave out the bacon. Then pour the beef broth over the whole thing and let it simmer for about 30 minutes with the lid closed. Add the drained peas and simmer for another 30 minutes. Then first puree the soup with a hand blender and, if you like, pass it through a sieve, then the soup will be finer.
  • Before serving, pour in approx. A teaspoon of tarragon and approx. 0.2 liters of white wine and / or sparkling wine and season with a little garlic and sour and sweet cream, add some 50g of shrimp and let it boil briefly (!!). Put the remaining crabs in the middle on the plate and pour on the soup.

For the feta bread:

  • First mix the flour, dry yeast, sugar, sea salt and thyme. Peel and grate the carrots, drain the feta cheese and cut into small pieces, add both and knead. Finally add the warm water and continue kneading.
  • Now cover the dough and let it rest for about 1 hour. Then knead again, cut the dough in half, form two loaves of bread from it and put it in the oven at 180 ° for about 30 minutes. If you knock on the bread afterwards, it should sound hollow.

Nutrition

Serving: 100gCalories: 109kcalCarbohydrates: 14.9gProtein: 6.8gFat: 2.3g
Avatar photo

Written by John Myers

Professional Chef with 25 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.

Leave a Reply

Your email address will not be published. Required fields are marked *

Rate this recipe




Duck Breast, Dumpling with Sauce, Cauliflower

Chicken Fillet and Brussels Sprouts and Mushrooms in Creamy White Wine Sauce