Potato cream soup with North Sea prawns

Name: Potato cream soup with North Sea prawns
Cook time: 20 min
Total time: 20 min
Yield: 8
Ingredients: 2 TABLESPOONS Oil; 1 Onion; 1.5 kg Potatoes; 750 ml Vegetable broth; 350 ml Milk; 250 ml Water; 3 Spring onions; 100 g North Sea crab meat; 4 TABLESPOONS Schmand; 4 Stem(s) Dill

AUTHOR
Leta Marks

DIFFICULTY
very easy

RATING

COOK TIME
20 mins

TOTAL TIME
20 mins

Ingredients

Servings: 8

2 TABLESPOONS Oil
1 Onion
1.5 kg Potatoes
750 ml Vegetable broth
350 ml Milk
250 ml Water
3 Spring onions
100 g North Sea crab meat
4 TABLESPOONS Schmand
4 Stem(s) Dill

Directions

1
Onion peel, in fine cubes cut. Heat the oil in a pot. Sauté onion in it. Peel potatoes, cut into cubes and add to the onion. Bring to the boil with broth and simmer for about 20 minutes.
2
Add milk and water, stir in and puree everything finely.
3
Clean and wash spring onions and cut into fine rings. Dill wash, shake dry, pluck flags from the stems and chop. Pour soup into 8 bowls. Garnish with spring onion rings, crabs and dill.
4
Add 1/2 tablespoon sour cream to each and serve.