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.
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