crab soup — Germany

This crab soup keeps the same core idea as other versions of the dish — cooking shell and meat together to build flavour before finishing with cream — but leans on leek and potato rather than a heavier mirepoix, giving a lighter, more vegetable-forward base. It is reported from Germany, where it is referenced alongside a version from France under the same name; the two are treated as separate entries, each tied to its own place, with neither singled out as the reference point for the dish. To prepare it, crab shells are simmered briefly with leek, potato and a little white wine to build a light stock, which is then strained and blended smooth with the potato acting as a natural thickener. Cream and butter are stirred in at the end, along with chopped dill, and the picked crab meat is added last so it keeps its bite. What sets this version apart is its lighter body and the use of dill and white wine rather than brandy and tomato, giving a paler, more delicate soup; some cooks add a little lemon zest, and the balance between leek, potato and cream shifts from one kitchen to another.