John Myers
Contents
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Ingredients
- 8 Potatoes
- 1 bunch Leek
- 1 tbsp Oil
- 200 ml White wine
- 6 Tart apples
- 1 L Vegetable broth
- 1 pinch Caraway seed
- 1 pinch Salt
- 1 pinch Pepper
- 1 shot Cream
- 1 pinch Nutmeg
- 150 g North Sea Crabs
- 4 tsp Horseradish sauce
- 200 ml Cream
- 100 g Crabs
- 5 tsp Beetroot juice
Instructions
- Peel the potatoes and cut into small cubes. In a large saucepan, fry in a little oil together with the sliced leek. Deglaze with the wine and simmer briefly in it. Now add the roughly chopped apples and the vegetable stock. Let everything simmer until the potato pieces are cooked through.
- Then puree everything with the blender and season with the spices. For the horseradish cream, whip the cream and mix down the horseradish cream. Then pour the soup into cappuccino glasses and add a little horseradish cream and shrimp. Before serving, slowly add a teaspoon of beetroot juice to the glasses.
Nutrition
Serving: 100gCalories: 86kcalCarbohydrates: 1.5gProtein: 3.2gFat: 6.6g
