John Myers
Ingredients for 4 servings:
- 1 onion(s)
- 1 large garlic clove(s)
- 500 g tomatoes, pureed
- 2 tbsp, heaped tomato paste
- 500 ml broth, clear
- 120 g North Sea crabs
- 2 tbsp olive oil
- pepper
- Italian herbs, dried
- basil
- chili powder
- Cream, optional
Instructions
Working time approx. 10 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 20 minutes
easy and very quick to complete
Peel the onion and finely dice. Halve the garlic clove and slice very thinly. Heat olive oil in a saucepan and let the onions become translucent, then briefly fry the chopped garlic. Add the tomato paste and deglaze everything with the broth. Bring to a boil briefly, using a blender if the onions are too large. Then add the passata and let the soup simmer for about 5 minutes. Season generously with herbs, pepper, and chili to taste. Divide the North Sea crabs among soup bowls and ladle the hot soup over them. Garnish with a little cream and a basil leaf, if desired. Serve with a baguette. I omitted any additional salt, as it would come from the broth and the North Sea crabs.
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