Cream of vegetable soup with shrimp is a slightly spicy soup that tastes through the fresh greens very aromatic. The color of the cream of vegetable soup with crab may change depending on the percentage of used vegetable reddish, greenish or whitish. I have weighed nearly half a collar greens after peeling and cleaning, and uses 300 g carrots, 100 g and 50 g leek celery.
The greens cut into large cubes and place it in a soup pot and add vegetable stock. A lid, bring the vegetable soup vigorously bubbling boil, switch back to medium and the greens in about 15 minutes to cook at all. Remove the saucepan from the heat and puree the soup with a hand blender fine green, like to see in the picture above. Some crabs aside for decoration.
The cream of vegetable soup with salt and pepper and heat the remaining crabs in it only slightly, but do not boil. This keeps the juicy prawns. The cream of vegetable soup with crab spread on a plate, sprinkle with finely chopped parsley and a dollop of creme fresh lightly stir. Set aside the prawns on top.
¤ 300 g Greens
¤ 1 / 2 L Vegetable stock
¤ Pepper, salt
¤ 30 g Creme fresh
¤ 100 g Crabs
¤ 1 tbsp Parsley
2 servings – 318 calories per serving, 15 mins Prep – 30 mins Total