Potato cream soup with crab

Ingredients for 4 servings:

• 3 spring onions
• 3 tbsp butter
• 400 g potatoes, boiling
• 1 small carrot(s)
• 100 g celeriac
• 1 stalk(s) Celery
• 750 ml vegetable stock
• 250 g double cream
• Salt
• Pepper, from the mill
• Nutmeg, freshly grated
• 2 tbsp lemon juice
• 150 g North Sea crabs, pulped

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 45 minutes

Recipe from a French bistro, very suitable for parties

Clean and wash the spring onions. Slice the white parts into rings. Set aside the (pretty) green parts. Peel the potatoes, carrots, and celeriac and coarsely grate them, e.g. in a food processor. Heat the butter in a soup pot and sauté the onion rings. Add the grated vegetables and sauté briefly over low heat. Rinse the celery, slice it, and add it. Pour in the vegetable stock and simmer for 15 minutes. Meanwhile, finely slice the green parts of the spring onions. Add the crème fraîche, blend everything finely, and simmer uncovered for another 5 minutes until the consistency is nice and creamy. Be careful that the soup does not stick. Season the soup lightly with salt, pepper, nutmeg, and lemon juice. Mix the green onion rings and the prawns, all but one tablespoon each, into the soup and heat briefly. Divide among plates or soup bowls and top with the remaining crab and spring onion rings. Tip: At parties, I serve the crab separately from the soup, as not everyone likes it. Thin strips of cooked ham make a good alternative. Four times the amount will fill a 9-liter pot. Reheat carefully, stirring frequently, as the soup thickens quickly.