Prawn soup with dill pesto

Name: Prawn soup with dill pesto
Cook time: 45 min
Total time: 45 min
Yield: 10
Ingredients: 50 g Pecan kernels; 1 collar dill, 3 tablespoons oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Sugar; 3 shallots or small onions, 1 clove of garlic; 3 cubes (50 g each) Crayfish soup paste, 2 tablespoons butter; 1 slightly heaped tbsp. flour; 1 glass (400 ml) Lobster stock (substitute for fish stock); 1⁄2 l dry white wine; 200 g Whipped cream; 2-3 TABLESPOONS Gin; 350 g North Sea crab meat

AUTHOR
Valentine Lee

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 10

50 g Pecan kernels
1 collar dill, 3 tablespoons oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Sugar
3 shallots or small onions, 1 clove of garlic
3 cubes (50 g each) Crayfish soup paste, 2 tablespoons butter
1 slightly heaped tbsp. flour
1 glass (400 ml) Lobster stock (substitute for fish stock)
1⁄2 l dry white wine
200 g Whipped cream
2-3 TABLESPOONS Gin
350 g North Sea crab meat

Directions

1
For the pesto, finely chop the nuts. Wash the dill, shake dry and chop finely. Mix both with oil and season with salt and pepper.
2
For the soup, peel the shallots and garlic and dice everything finely. Melt crayfish soup paste and butter in a large pot. Sauté shallots and garlic over low heat. Dust with flour and briefly sauté lightly.
3
Add the stock, wine and 1 l water while stirring constantly, bring to the boil. Simmer for about 5 minutes. Season to taste with salt, pepper and sugar.
4
Whip the cream until semi-firm. Stir in the gin. Warm the prawns in the soup briefly. Serve soup with gin cream and dill pesto.