Potato Soup with North Sea Shrimp

Rinse the potatoes, remove the skin and cut into cubes. Remove the peel from the shallot and cut into small cubes, as well as the bacon.

Fry the bacon in a pot, add the shallots and sauté until translucent. Stir in the potatoes, sauté briefly and pour in the clear soup and whipped cream. Cook in 20 minutes.

Remove the roots and the green end of the leek. Cut the leek in half lengthwise and rinse well. Remove the peel from the carrot and celery and cut into small cubes like the leek.

Strain the potato soup through a sieve and pour it back into the saucepan. Add the vegetable cubes as well as the tarragon and simmer for another 10-12 min at low temperature. Season to taste with salt and freshly ground pepper.

Sprinkle the crabs with the juice of one lemon, divide them evenly between two deep plates and pour the hot potato soup over them. Sprinkle with chives.

Entrée: Potato soup with North Sea crabs

Main course: Beef roulade with sausage stuffing

Dessert: Coffee ice cream **

Our tip: Use a deliciously spicy bacon for a delicious touch!

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