Mousse soup

with crabs

For 4 servings

150 g onions

600 g floury potatoes

30 g butter

100 ml white wine

200 ml of milk

750 ml vegetable stock

salt

pepper

1 tablespoon herbs of Provence

125 g whipped cream

2 hard-boiled eggs

150 g of crab meat

Preparation time: approx. 20 minutes
plus cooking time: approx. 30 minutes

Per serving approx. 290 kcal / 1214 kJ 6 g E, 17 g F, 23 g KH

1  Peel and finely diceonions, wash and peel the potatoes and also dice. Melt the butter in a saucepan at medium temperature, sauté the onions and potatoes for 5 minutes while stirring. Deglaze with white wine, milk and stock, season with salt and pepper. Bring the whole thing to the boil and gently simmer covered for approx. 25 minutes.

2 Stir in   Provence herbs and whip the cream until stiff. Lightly mash most of the potatoes with a potato masher until the soup has a creamy consistency. Stir the cream into the soup and season again to taste.

3  Peel and finely dice eggs. Serve the soup and sprinkle with shrimp and eggs.