Potato foam cream soup with crayfish

Name: Potato foam cream soup with crayfish
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 1 Onion; 1 Carrot; 700 g Potatoes; 2 TABLESPOONS lactose-free butter; 7-10 Tbsp Salt; 7-10 Tbsp Pepper from the mill; 1 Bay leaf; 200 g lactose-free whipped cream; 1-2 TABLESPOONS grated horseradish; 150 g Crayfish meat

AUTHOR
Melissa Olsen

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

1 Onion
1 Carrot
700 g Potatoes
2 TABLESPOONS lactose-free butter
7-10 Tbsp Salt
7-10 Tbsp Pepper from the mill
1 Bay leaf
200 g lactose-free whipped cream
1-2 TABLESPOONS grated horseradish
150 g Crayfish meat

Directions

1
Peel onion, carrot and potatoes. Wash the carrot and potatoes, dice everything. Melt 1 tablespoon butter. Steam diced onion and carrot for about 5 minutes. Add the potatoes and 1 litre of water.
2
Season with salt, pepper and laurel. Cover and cook for about 20 minutes, remove the bay leaf. Whip cream lightly. Stir in horseradish. Puree the soup with the chopping stick. Refine with half of the cream.
3
Season to taste with salt and pepper. Swivel the crab meat in 1 tbsp. melted butter. Serve the soup in portions with the crab meat. Spread the rest of the cream on top in a spiral. Sprinkle with some ground pepper.