Potato-celery soup with crayfish

AUTHOR
Pat Ware
DIFFICULTY
very easy
RATING
3 4
COOK TIME
50 mins
TOTAL TIME
50 mins

Ingredients

Servings: 4
  • 1 Onion
  • 1 Garlic clove
  • 400 g Celeriac
  • 150 g Potatoes
  • 1 TABLESPOON Oil
  • 1 TEASPOON Vegetable broth (instant)
  • 60 g Parmesan (piece)
  • 100 g cooked crayfish meat
  • 3-4 Stem(s) Dill
  • 7-10 Tbsp salt and pepper
  • 7-10 Tbsp Nutmeg
  • 100 g Whipped cream
  • baking paper

Directions

  1. 1

    Peel and chop the onion and garlic. Peel, wash and chop the celery and potatoes.

  2. 2

    Preheat oven (electric cooker: 175°C/circulating air: 150°C/gas: level 2). Heat 1 tablespoon of oil in a pot. Brown onion, garlic, celery and potatoes in it. Add 600 ml water, bring to the boil and stir in the stock.

  3. 3

    Cover and simmer for 20-25 minutes.

  4. 4

    Meanwhile grate the Parmesan cheese. Sprinkle in 4 heaps on a baking tray lined with baking paper and press flat to form thin oblong cookies. Bake in a hot oven for 8-10 minutes. Remove and let cool.

  5. 5

    In the meantime, rinse and drain the crab meat. Wash the dill, shake dry and chop. Mix with the crab meat and season with some salt.

  6. 6

    Pour cream into the soup. Puree the soup finely with a hand blender and possibly pass through a fine sieve (pass through the sieve so that there are no lumps in the soup). Season to taste with salt, pepper and 1 pinch of nutmeg.

  7. 7

    Arrange the soup and spread the crab meat on top. Garnish with dill and parmesan chips.

Nutrition Facts

KCAL
230 kcal
CARBS
9 g
FATS
15 g
PROTEINS
12 g