Lemon Garlic Soup with Crab Tails

Peel and roughly chop the garlic. Peel the shallots and cut them into slices. Finely grate the lemon and lime peel separately, squeeze the lemon and lime juice separately.

Roast 100 g pine nuts in a frying pan without fat until light brown. Halve the chili pepper lengthwise, clean, rinse and finely dice. Peel the crab tails, keeping the shell. Score and gut the crab tails lengthwise on the back, then cut into 3 cm cubes and set aside to cool.

2. Heat 3 tbsp olive oil in a saucepan. Add the garlic, shallots, remaining unroasted pine nuts, chili cubes, and shrimp shells and sauté over medium heat for 5 minutes, making sure not to brown the mixture. Pour in the white wine, make it to half and add the vegetable stock. Add 4 tbsp juice of one lemon and half of the lemon zest and make open for 45 min on medium heat.

3. pour the soup through a sieve into another saucepan, add whipping cream, turmeric and lime zest and juice and let it bubble.

Chop the toasted pine nuts into small pieces. Pluck the cilantro leaves from the stems and chop. 4.

Heat the remaining olive oil in a frying pan. Roast the crab tails in it for 2 minutes on each side. Season with salt, pepper, half of the coriander and the remaining lemon zest. Arrange the crayfish tails and soup in plates. Garnish with the remaining coriander un

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