Peel onion, carrot and potatoes. Wash the carrot and potatoes, dice everything. Melt 1 tablespoon butter. Fry the diced onion and carrot for about 5 minutes. Add the potatoes and 1 litre of water.
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.
Season to taste with salt and pepper. Swivel the crab meat in 1 tablespoon of 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.