Entree: Germany – Hamburg & North Sea – Büsumer Krabbensuppe (A creamy North Sea-style brown shrimp soup with aromatic vegetables and fresh dill)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 30 min

Total 45 min

Ingredients

- 2 tbsp (30 g) unsalted butter  
- 1 tbsp (15 ml) vegetable oil  
- 1 small leek, white and light green parts only, thinly sliced (about 1 cup / 90 g)  
- 1 small onion, finely chopped  
- 1 medium carrot, peeled and diced (about 1/2 cup / 65 g)  
- 1 celery stalk, diced (about 1/3 cup / 40 g)  
- 1 small potato, peeled and diced (about 6 oz / 170 g)  
- 2 tbsp (16 g) all-purpose flour  
- 1/2 cup (120 ml) dry white wine  
- 4 cups (960 ml) fish or shellfish stock (or low-sodium fish broth)  
- 1 cup (240 ml) heavy cream  
- 12 oz (340 g) North Sea brown shrimp (Nordseekrabben), peeled and drained  
- 6 oz (170 g) firm white fish (such as cod), cut into 1-inch (2.5 cm) pieces (optional)  
- 1 bay leaf  
- 1 tsp (5 g) lemon juice, or to taste  
- Salt to taste  
- Freshly ground black pepper to taste  
- 2 tbsp (30 ml) chopped fresh dill, plus extra for garnish  
- Fresh lemon wedges, for serving

Instructions

1. In a large saucepan, melt the butter with the oil over medium heat. Add the sliced leek, chopped onion, diced carrot and celery and sweat gently until softened but not colored, about 6–8 minutes.  
2. Add the diced potato and sprinkle the flour over the vegetables. Stir and cook for 1–2 minutes to remove the raw flour taste.  
3. Pour in the white wine, scraping any browned bits from the pan, then add the fish or shellfish stock and the bay leaf. Bring to a gentle simmer and cook until the potato is tender, about 12–15 minutes.  
4. Remove the bay leaf. For a smoother texture, purée about half the soup with an immersion blender directly in the pot (or transfer half to a blender and return to the pot).  
5. Stir in the heavy cream and bring back to a gentle simmer. If using white fish, add the pieces now and poach until just cooked through, 3–4 minutes.  
6. Add the peeled brown shrimp and heat for 1–2 minutes until warmed through (the small shrimp are already cooked). Stir in the lemon juice and chopped dill. Season with salt and pepper to taste.  
7. Ladle into bowls, garnish with extra dill and lemon wedges, and serve immediately with crusty bread.