Wild garlic and parsley root soup

Ingredients for 3 servings:

• 100 g parsley root(s), finely diced
• 1 onion(s), finely diced
• 50 g wild garlic, cut into fine strips
• 20 g butter
• ¾ liter vegetable broth
• 100 g cream
• 2 tsp lemon juice, freshly squeezed
• little pepper, white
• little salt
• 150 g North Sea crabs, fresh
• 2 slices of toast bread, diced
• 20 g butter

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

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Melt the first 20g of butter in a saucepan and sauté the parsley root and onions. Add the wild garlic strips and sauté. Deglaze with vegetable stock and top up with cream. Simmer for about 10 minutes over medium heat. Remove the pan from the heat and puree the soup with a hand blender. Season with salt, pepper, and lemon juice. Add the fresh North Sea prawns and let them warm in the soup. Melt the remaining 20g of butter in a pan and toast the bread cubes, stirring constantly, until golden brown and form croutons. Serve the soup sprinkled with the croutons.