Watercress soup with crabs

Name: Watercress soup with crabs
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 1 medium onion; 1 collar (approx. 350 g) Watercress; 100 g Mushrooms; 1 TABLESPOON butter/margarine; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 coated tbsp. flour; 2-3 TEASPOONS Vegetable broth; 200 g Whipped cream; 100 g North Sea crab meat

AUTHOR
Kate Willis

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

1 medium onion
1 collar (approx. 350 g) Watercress
100 g Mushrooms
1 TABLESPOON butter/margarine
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 coated tbsp. flour
2-3 TEASPOONS Vegetable broth
200 g Whipped cream
100 g North Sea crab meat

Directions

1
Peel and finely chop the onion. Cut off the watercress stems generously. Sort the watercress, wash it and chop it coarsely except for a little bit as an insert. Clean the mushrooms, wash if necessary and cut into slices
2
Heat the fat in a large pot. Sear the mushrooms in it. Season with salt and pepper and remove. Sauté onion in frying fat. Briefly sweat the flour. Stir in 3/4 l water, stock and 100 g cream, bring to the boil. Simmer covered for about 5 minutes
3
Whip the rest of the cream until semi-stiff. Add the chopped watercress to the soup and puree finely with a hand blender. Season to taste with salt and pepper. Warm up the mushrooms again. Fold in the cream. Add prawns and the rest of the watercress to the soup.