Curry Crab Soup

For the curry crab soup, season the North Sea crabs with pepper and drizzle with lemon juice, then set aside.

Saute onion in hot butter until translucent, add banana slices and sauté over medium heat for 3 minutes. Dust with curry and add soup.

Bring soup to a boil, whisk cornstarch with yolk and cream – use this to thicken soup.

Season the curried shrimp soup with salt and pepper. Before serving, add shrimp and brandy to the hot soup and sprinkle with dill.

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