Krabbensuppe

A rich and delicious first course, Krabbensuppe (krah-ben-soo-peh) makes a marvellous start to a meal. Or, serve it with lots of crusty bread and butter for a warming lunch.

1 pint milk

8 fl. oz. double cream

8 oz. cooked shrimps, shelled and chopped

12 oz. canned condensed mushroom soup

½ teaspoon Tabasco sauce

2 tablespoons dry sherry

1 tablespoon chopped fresh dill or V2 teaspoons dried dill

In a large saucepan, scald the milk over moderate heat (bring to just below boiling point). Remove the pan from the heat and stir in the cream, shrimps, mushroom soup and Tabasco sauce, mixing until all the ingredients are well blended.

A rich dessert or tea-time treat, Krammerhuse are small cones filled with Madeira and cream.

Return the pan to low heat and gently warm the soup until it is hot but not boiling. Remove the pan from the heat and stir in the sherry.

Transfer the soup to a warmed tureen or individual serving bowls and sprinkle on the dill.

Serve at once.

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