Prawn cream soup

Name: Prawn cream soup
Cook time: 15 min
Total time: 15 min
Yield: 4
Ingredients: 1 cube (50 g) Crab Soup Paste; 7-10 Tbsp (see tip); 100 g Whipped cream; 1/8 l White wine; 125 g North Sea crab meat; 7-10 Tbsp salt, pepper; 7-10 Tbsp Lemon juice; 1-2 stem(s) Dill; 4 TSP Fresh cream; 7-10 Tbsp wooden skewers

AUTHOR
Bill Macdonald

DIFFICULTY
easy

RATING

COOK TIME
15 mins

TOTAL TIME
15 mins

Ingredients

Servings: 4

1 cube (50 g) Crab Soup Paste
7-10 Tbsp (see tip)
100 g Whipped cream
1/8 l White wine
125 g North Sea crab meat
7-10 Tbsp salt, pepper
7-10 Tbsp Lemon juice
1-2 stem(s) Dill
4 TSP Fresh cream
7-10 Tbsp wooden skewers

Directions

1
Boil up just under 1/2 l of water. Dissolve the soup paste in it while stirring. Add cream and wine and bring to the boil briefly
2
Heat 3/4 of the shrimps in it. Season soup with salt, pepper and lemon juice
3
Wash the dill and chop finely. Arrange the soup in 4 soup bowls. Place 1 teaspoon of crème fraîche on each cup. Sprinkle with the remaining crabs and dill