A warm and tasty seafood soup with prawns and crayfish tails.

• Prep Time: 20 min Cooking Time: 25 min.

• 4-6 servings

• 4 carrots, finely grated
• ½ clove of garlic, chopped
• 1 dl wheat flour
• 1 liter of water
• ½ dl bottled lobster stock
• ½ stock du chef vegetable or fish
• 400 grams of shrimp cheese/crab cheese/lobster cheese (I mixed different types
• that I had at home)
• 1 jar of creme fraiche
• 4 dl milk
• ½ pot dill, chopped
• 2 tablespoons chopped parsley
• 2 tbsp cognac (can be omitted)
• Salt and pepper

For Serving:

• 300 grams peeled prawns
• 200 grams of crayfish tails
• Dill
• Lemon

Fry the carrots and garlic in oil/butter. Sprinkle over the wheat flour and mix thoroughly. Pour over the water (preferably pre-boil the water in the kettle). Turn on lobster stock and stock du chef. Simmer until the carrots have softened.

Then mix smoothly with an immersion blender. Add creme fraiche, shrimp cheese, milk and bring to the boil again. Finally, add dill, parsley and cognac. Season with salt and pepper.

Serve the soup with crayfish tails, prawns, dill and lemon.