Celery soup with crabs
- 1 celery (approx. 400 g)
- 1 (approx. 100 g) small carrot
- 1 medium-sized onion
- 1 EL Oil
- 3/4 l Vegetable stock (instant)
- 200 g Greenland crab meat
- 1/2 Bund Chives
- 1 EL Cornstarch
- Salt
- Pepper
25 minutes
easy
- 1.
- Clean and wash celery and cut into approx. 3 mm thick slices. Clean, peel and cut the carrot into fine cubes. Peel onion and chop finely. Heat the oil in a saucepan and sweat the onion until translucent. Add celery and carrots, sauté briefly and pour in the stock. Approx. Simmer for 10 minutes. In the meantime, drain the crabs. Wash the chives, pat dry and cut into fine rolls. Mix the starch with 1 tablespoon of water until smooth and thicken the soup with it. Season with salt and pepper. Bring the soup to the boil again, add the shrimp and let it steep for about 1 minute. Arrange in soup plates and sprinkle with chives
1 person approx:
- 110 kcal
- 460 kJ
- 11 g protein
- 5 g fat
- 6 g carbohydrates
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