in Soup Recipes

Leek soup with crab

updated

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Ingredients for 4 servings:

  • 500 g leek
  • 150 g cheese (Emmental), grated
  • 100 g crème fraîche
  • 100 g crab
  • 1 tbsp butter
  • 1 liter vegetable broth
  • nutmeg
  • salt and pepper

Instructions

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

Trim the leek and slice into thin rings. Sauté in melted butter. Deglaze with broth and bring to a boil. Simmer for 10 minutes, then remove 4 tablespoons of leek and set aside. Puree the remaining leek and stir in 2/3 of the cheese with the crème fraîche. Season to taste. Add the prawns and the remaining leek to the soup and heat through. Serve on plates and sprinkle with the remaining cheese. Serve with baguette.

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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.

Leek soup with crab

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