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🍽️ Creamy Sorrel Soup with Egg and Crab

214 kcal · 30 min · 4 servings

Ingredients

• 1 egg
• 50 g shallots
• 125 g waxy potatoes (1 waxy potato)
• 1 tbsp oil
• 50 ml white wine (or vegetable broth)
• 100 ml milk (1.5% fat)
• 400 ml classic vegetable broth
• 75 g sorrel (or young spinach)
• salt
• pepper
• 75 g North Sea crabs (peeled)

Instructions

1. 1. Prick the tip of the egg with a needle.
2. 2. Place the egg in cold water and bring to a boil.
3. 3. Boil the egg hard for 9 minutes.
4. 4. Drain the hot water and rinse the egg under cold water.
5. 5. Peel the shell off the egg.
6. 6. Finely chop the egg using an egg cutter or a knife.
7. 7. Set the chopped egg aside.
8. 8. Peel the shallots.
9. 9. Cut the shallots into fine cubes.
10. 10. Wash the potatoes.
11. 11. Peel the potatoes.
12. 12. Cut the potatoes into cubes.
13. 13. Heat oil in a pot.
14. 14. Sauté the shallot cubes until translucent.
15. 15. Add the potato cubes.
16. 16. Sauté the potatoes briefly.
17. 17. Pour the wine into the pot.
18. 18. Add the milk.
19. 19. Add the broth.
20. 20. Cook the mixture over medium heat.
21. 21. Stir the soup frequently.
22. 22. Let the soup simmer for 15 minutes.
23. 23. Wash the sorrel or spinach in the meantime.
24. 24. Shake the vegetable dry.
25. 25. Remove thick stems from the sorrel or spinach.
26. 26. Pour the hot soup into a stand mixer.
27. 27. Puree the soup briefly.
28. 28. Add the sorrel or spinach to the mixer.
29. 29. Puree the mixture very finely.
30. 30. Season the soup with salt.
31. 31. Season the soup with pepper.
32. 32. Fill the soup into pre-warmed bowls.
33. 33. Place the chopped egg on top.
34. 34. Place the crab meat on top.
35. 35. Serve the soup.

Nutrition per serving

• kcal: 214
• Protein: 15 g · Fett/Fat: 11 g · Carbs: 11 g