Bean soup with edible crab
Boil, cool slowly and peel the crabs. You can also use frozen crabs.
Roast the vegetables and spices, except dill and paprika, lightly in olive oil, add the vegetable stock and boil for app. 5 min. Add the beans and heat it up. Blend it into an emulsified soup, filter if necessary. Top the soup with the crabmeat, dill and paprika.
Use fresh vegetables from Western Jutland.
Serves 4 people
2 whole cooked crabs, peeled
2 handful dried white beans, soaked overnight and cooked until tender - you can also use two cans
2 chopped onions
2 sliced carrots
4 cloves garlic, sliced
A little olive oil
1 small tablespoon fennel seeds
1.2 liters vegetable stock
Salt, pepper, a little chopped dill and a sprinkling of paprika