Sylt crab soup

Name: Sylt crab soup
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 2 TABLESPOONS (40 g) Butter/margarine; 2 (30 g) slightly heaped tbsp. flour; 100 ml dry white wine; 2 TABLESPOONS Vegetable broth; 1 collar Dill; 200 g Whipped cream; 7-10 Tbsp salt, white pepper; 300 g North Sea crab meat

AUTHOR
Cassandra Brock

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

2 TABLESPOONS (40 g) Butter/margarine
2 (30 g) slightly heaped tbsp. flour
100 ml dry white wine
2 TABLESPOONS Vegetable broth
1 collar Dill
200 g Whipped cream
7-10 Tbsp salt, white pepper
300 g North Sea crab meat

Directions

1
Heat the fat in a saucepan. Sprinkle with flour and sauté until light yellow. Stir in about 1 l water, wine and stock. Bring everything to the boil and simmer for about 5 minutes while stirring
2
Wash the dill, pluck the flags and cut finely, except for a little garnish. Whip cream until semi-stiff. Stir about 2/3 cream and dill into the soup. Season to taste with salt and pepper. Serve with remaining cream and prawns. Garnish with remaining dill