Celery soup with prawns

Name: Celery soup with prawns
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 200 g Deep-sea crab meat (fresh or frozen); 500 g Celery; 1 medium onion; 1 medium-sized carrot; 1 TABLESPOON Oil; 3-4 Tsp Vegetable broth; 1 (15 g) heaped tablespoon of cornflour; 7-10 Tbsp salt, white pepper; 1/2 bunch Chives

AUTHOR
Isreal Robertson

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

200 g Deep-sea crab meat (fresh or frozen)
500 g Celery
1 medium onion
1 medium-sized carrot
1 TABLESPOON Oil
3-4 Tsp Vegetable broth
1 (15 g) heaped tablespoon of cornflour
7-10 Tbsp salt, white pepper
1/2 bunch Chives

Directions

1
Defrost frozen crabs. Clean the celery, removing any hard fibres. Wash the celery and cut into thin slices. Peel and chop the onion. Peel, wash and finely dice the carrot
2
Heat the oil in a pot. Sauté the onion in it. Steam celery and carrot briefly. Stir in 1 l water and stock. Bring everything to the boil, cover and simmer for about 10 minutes
3
Mix starch and some cold water and thicken the soup with it. Season to taste with salt and pepper. Rinse the crabs, drain and heat briefly in the soup. Wash the chives, chop finely and sprinkle over them
4
The rest of the celery can be nibbled on its own or, for example, with a sheep's cheese dip. It is also ideal for salads because it stays crisp for a long time. The celery soup also tastes good with diced fried ham instead of crab