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Cuxhavener Krabbensuppe (North Sea shrimp soup)
A German speciality from Lower Saxony: the shrimp cutters put into Cuxhaven with their small North Sea brown shrimp, and this velvety soup is made from them. Finely diced vegetables, fish stock, milk and cream give a soup with a delicate pink shimmer, rounded off by a splash of dry sherry and plenty of fresh dill. The shrimp go in right at the very end, which keeps them tender and sweet.
Kochzeit
42 min
Portionen
4
Zutaten
15
Nährwerte
pro Portion350 kcal
Kalorien
20 g
Eiweiß
21 g
Fett
14 g
Kohlenhydrate
Zutaten
Für 4 Portionen
Küchenutensilien
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Zubereitung
- 1
Peel the onion and the carrot and dice them very finely. Slit the leek lengthways, wash it thoroughly and cut it into fine rings.
- 2
Melt the butter or margarine in a pan and sweat the vegetables in it over medium heat until translucent, without letting them take on colour.
- 3
Stir in the plain flour and the tomato purée and let them cook briefly.
- 4
Deglaze with the fish stock and the milk, stirring vigorously so that no lumps form. Season with salt, pepper and cayenne pepper and let the soup simmer uncovered over low heat.
- 5
Pour in the cream and the dry sherry and taste the soup again.
- 6
Stir in the North Sea brown shrimp and only warm them through over the lowest heat, so that the soup does not come back to the boil.
- 7
Stir in the chopped dill and serve the soup immediately in warmed bowls.
