Crab soup is made by blending crab meat with onion and cream into a smooth soup. Served on special occasions in coastal regions, it makes an elegant first course for guests.
Cook the onion in butter over medium heat for 8 minutes, until tender.
Add the flour and cook for 1 minute. Slowly pour in the fish stock.
Bring to a boil over medium heat, add the crab meat, and cook for 8 minutes.
Add the cream and heat over low heat for 3–4 minutes without letting it boil. Season with salt.
Sprinkle with fresh dill and serve hot.
Store in a covered container in the refrigerator for 1 day; freezing is not recommended because it contains seafood.
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