Büsumer shrimp soup

Name: Büsumer shrimp soup
Cook time: 2 h
Total time: 2 h
Yield: 4
Ingredients: 500 g North Sea crabs with shell (alternatively 200 g North Sea crab meat); 1 collar Soup Greens; 1 Onion; 2 Tomatoes; 1-2 TABLESPOONS Oil; 1/4 l White wine; 2 Bay leaves; 4 Peppercorns; 2 Shallots; 2 TABLESPOONS Butter; 1 slightly heaped tbsp. flour; 1 cube (50 g) Crab Paste; 1 collar Dill; 100 g Fresh cream; 7-10 Tbsp salt and pepper; 1-2 TABLESPOONS Cognac

AUTHOR
Cassandra Brock

DIFFICULTY
very easy

RATING

COOK TIME
120 mins

TOTAL TIME
120 mins

Ingredients

Servings: 4

500 g North Sea crabs with shell (alternatively 200 g North Sea crab meat)
1 collar Soup Greens
1 Onion
2 Tomatoes
1-2 TABLESPOONS Oil
1/4 l White wine
2 Bay leaves
4 Peppercorns
2 Shallots
2 TABLESPOONS Butter
1 slightly heaped tbsp. flour
1 cube (50 g) Crab Paste
1 collar Dill
100 g Fresh cream
7-10 Tbsp salt and pepper
1-2 TABLESPOONS Cognac

Directions

1
Pick up the crabs (= peeling). Hold the head of the crab between thumb and forefinger. With the other thumb and forefinger turn the back end until the shell breaks in the middle. Pull off the end of the shell, pull the crab meat out of the head.
2
Keep the crab shells. Clean or peel the soup greens, wash them and chop them up. Peel onion, wash tomatoes. Cut both in half. Heat the oil in a large pot. Fry the crab shells, soup greens, onion and tomatoes.
3
Add 1/8 l wine and 1 l cold water, add bay leaf and peppercorns. Bring to the boil slowly covered and simmer at low heat for about 1 hour. If necessary, skim off the foam that has formed in between.
4
Pour the stock through a fine sieve.
5
Peel and finely dice the shallots. Melt butter in a pot. Sauté shallots in it. Dust with flour and sauté lightly while stirring constantly.
6
Add the stock and 1/8 l wine bit by bit while stirring. Stir in the crab paste. Simmer soup for about 10 minutes. Wash the dill, shake dry and chop finely.
7
Stir the crème fraîche into the soup. Season to taste with salt, pepper and cognac. Warm the crab meat in the soup only briefly. Sprinkle soup with dill and serve.