Crab Soup

For the crab soup, fry the finely chopped onion and greens in hot fat.

Add 1 l of water and bring to a boil. Add the fish fillet and let it simmer for 1/4 hour more than boil.

Remove the fish fillet and keep warm. Strain the broth through a sieve, reheat, add the fillet and the shrimp.

Add the white wine, salt, pepper, curry and seasoning. Heat well but do not let it boil.

Serve the crab soup and garnish with parsley.

Preparation Tip:

The Krebserlsuppe is particularly delicate and fits especially as an appetizer for special occasions.

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