in Soup Recipes

Potato-carrot soup with crab

updated

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Ingredients for 4 servings:

  • 3 potatoes, diced
  • 3 large turnips, yellow, sliced
  • 1 onion(s)
  • 1 tbsp oil
  • 1 clove(s) garlic
  • 1 tsp curry powder
  • 1 liter meat broth
  • salt and pepper
  • ½ cup cream cheese (brunch)
  • 1 can of crab
  • e.g. parsley, chopped
  • some instant broth to taste
  • some water

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

I always eat three plates, simply delicious!

Sauté the onion, garlic, diced potatoes, and sliced ​​beets in a saucepan. Sprinkle with a teaspoon of curry powder and pour in a liter of meat broth. Cook the vegetables until soft, then puree and season with the spices. Drain and rinse the crab. Add them to the soup with a little water; do not let them boil again! Stir in the brunch and serve sprinkled with parsley.

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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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