Potato cream soup with North Sea crabs

Ingredients for 3 servings:

• 500 g potatoes, floury
• 1 large onion(s)
• 1 garlic clove(s)
• 200 ml white wine, dry
• 500 ml fish stock
• 250 g sour cream
• 150 g North Sea crabs
• 2 tsp dill, chopped
• 1 tbsp oil (sunflower oil)
• 1 tsp butter
• Salt and pepper, black
• nutmeg

Instructions

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

creamy soup with delicious crab and sour cream filling

Peel the potatoes and cut into small pieces, finely dice the onion and garlic. Heat the butter and oil in a large pot, sauté the onions and garlic. Add the potatoes, fry briefly, and season with salt. Deglaze with wine, top up with stock, and simmer covered for about 25 minutes. Then puree the soup and strain it through a sieve if desired. In the meantime, place the crab in a bowl and mix with 1 tablespoon of sour cream and 2 teaspoons of dill, and season with a little pepper. Add the remaining sour cream to the soup, puree it again, and then season generously with salt, pepper, and nutmeg. Place the crab and sour cream filling in the center of preheated plates and carefully pour the soup around it. Garnish with some dill, if desired.