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🍽️ Creamy Crab and Pea Soup
229 kcal · 30 min · 4 servings
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Ingredients
- 200 g Carrots (2 Carrots)
- 100 g Celery root (1 piece)
- 70 g Leek (1 piece)
- 800 ml Fish stock (jar)
- 0.5 tsp Anise seeds
- 40 g Crab butter (3 level tbsp)
- 20 g Flour (1 heaped tbsp)
- 0.5 bunch Dill
- 200 g North Sea crabs (peeled)
- 2 tsp Tomato paste
- 100 g Peas (frozen)
- 50 ml Heavy cream
- Salt
- Cayenne pepper
Instructions
- 1. Peel the carrots and the celeriac.
- 2. Slice the root vegetables into thin rounds.
- 3. Cut the leek in half lengthwise.
- 4. Rinse the leek thoroughly.
- 5. Cut the leek crosswise into thin strips.
- 6. Add fish stock, 300 milliliters of water, carrots, celeriac, leek, and anise to a pot.
- 7. Bring the mixture to a boil.
- 8. Reduce the heat to low.
- 9. Simmer the soup covered for about 20 minutes.
- 10. Meanwhile, take a small bowl.
- 11. Add crab butter and flour to the bowl.
- 12. Work the ingredients together with a fork to form a dough.
- 13. Place a sieve over a clean pot.
- 14. Pour the vegetables along with the fish stock through the sieve.
- 15. Press the vegetables with the back of a spoon to extract all the liquid.
- 16. Bring the strained stock back to a boil.
- 17. Stir in the crab butter and flour mixture.
- 18. Bring the soup to a boil once more.
- 19. Simmer the soup covered on low heat for 5 minutes.
- 20. Meanwhile, wash the dill.
- 21. Shake the dill dry.
- 22. Pluck the fine dill fronds from the stems.
- 23. Chop the dill coarsely.
- 24. Set aside a small amount of dill to garnish the soup later.
- 25. Rinse the crab meat.
- 26. Drain the crab meat well.
- 27. Stir tomato paste, peas, and cream into the soup.
- 28. Warm the soup for about 3 minutes on low heat.
- 29. Add the crab meat and chopped dill to the soup.
- 30. Season the soup with salt and cayenne pepper.
- 31. Garnish the soup with the reserved dill.
- 32. Serve the soup hot.
Nutrition per serving
- kcal: 229
- Protein: 17 g · Fett/Fat: 12 g · Carbs: 11 g