Potato soup with crab

Ingredients for 8 servings:

• 1 onion(s), diced
• 1 bunch soup vegetables, diced
• 60 g butter
• 1.4 kg potatoes, floury, peeled, diced
• 2 ¼ liters of chicken stock
• 600 g spring onions, cut into rings
• 300 g bacon, cut into strips
• 1 bunch parsley, chopped
• ½ bunch dill, chopped
• 300 g North Sea crabs
• 200 ml whipped cream
• salt and pepper
• nutmeg

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 5 minutes

Sauté the onion and vegetables in half of the hot butter for about 5 minutes. Add the potatoes and sauté for another 5 minutes. Pour in the stock, bring to a boil, and simmer for about 15 minutes. Sauté the spring onions in the remaining butter for about 10 minutes. Season with salt and pepper. Fry the bacon until crispy, then drain on kitchen paper. Mix the parsley with the bacon, and the dill with the crab. Remove about a quarter of the potato and vegetable cubes from the stock. Puree the soup with a chopper or blender, stir in the cream, and season to taste. Add the potato and vegetable pieces back in. Stir in the spring onions. Serve with the crab and bacon. The soup can be prepared well in advance. Then add the cream, crab, and bacon only when the soup is ready to serve.