Cream of cress soup with crabs
- 2–3 Potatoes (approx. 250 g )
- 1 onion
- 1 Garlic clove
- 2 EL Butter / Margarine
- 100 ml white wine
- 2–3 TL vegetable broth
- 2–3 Beet cress
- 150 g Whipped cream
- Salt
- Pepper
- 1–2 EL Lemon juice
- 100 g North Sea crab meat
25 minutes
light
- 1.
- Peel, wash and cut the potatoes. Peel and chop the onion and garlic. Heat the fat in a saucepan. Sauté the onion and garlic in it. Briefly sauté the potatoes. Deglaze everything with wine and 3⁄4 l water.
- 2.
- Bring to the boil and stir in the stock. Cover and cook for about 15 minutes.
- 3.
- Wash the cress and cut from the bed. Approx. Stir 3⁄4 of the cress into the soup. Puree everything finely. Stir in 100 g of cream. Season with salt, pepper and lemon juice. Soup with the crab meat, the rest of the cream in streaks andServe the remaining cress.
1 person approx.:
- 260 kcal
- 8 g protein
- 17 g fat
- 13 g carbohydrates
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