Prawn soup

Name: Prawn soup
Cook time: 20 min
Total time: 20 min
Yield: 4
Ingredients: 1 Shallot; 1 cube (50 g) Crab Soup Paste; 25 g Flour; 1 glass (400 ml) Fish stock; 100 g Whipped cream; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 TABLESPOON Cognac; 150 g North Sea crab meat; 7-10 Tbsp Crème et aneth

AUTHOR
Eunice Scott

DIFFICULTY
easy

RATING

COOK TIME
20 mins

TOTAL TIME
20 mins

Ingredients

Servings: 4

1 Shallot
1 cube (50 g) Crab Soup Paste
25 g Flour
1 glass (400 ml) Fish stock
100 g Whipped cream
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 TABLESPOON Cognac
150 g North Sea crab meat
7-10 Tbsp Crème et aneth

Directions

1
Peel and finely dice the shallot. Drain the soup paste in a saucepan, sauté the shallot in it until transparent, dust with flour and sauté. Deglaze with stock, 1/4 liter water and cream.
2
Bring to the boil while stirring and season to taste with salt, pepper and cognac. Add shrimps to the soup, bring to the boil again briefly and serve garnished with cream and dill.