- For the soup
- 250 grams Celery root
- 2 waxy Potatoes (about 150 grams or 5 ounces each)
- 4 sprigs Celery
- 1 Onion
- 2 tablespoons Vegetable oil
- 600 milliliters clear Broth (instan)
- 100 milliliters Whipping cream
- lemon juice and Salt (to taste)
- freshly ground pepper
- For the crab cakes
- 1 half White roll
- 1 small Onion
- 2 teaspoons Butter
- 125 grams Cod fillet
- 200 grams Crab meat
- 1 small Egg
- 2 teaspoons grated Horseradish (from a jar)
- 1 bunch Dill
- Salt (and freshly ground pepper)
- 2 tablespoons Vegetable oil (and lemon juice to taste)
For the soup, peel the celery root, potatoes and onion and dice. Rinse and trim the celery and finely chop.
Heat 1 tablespoon oil in a large pot. Sauté the onion, celery root, potatoes and half of the celery in it. Pour in the broth, cover and cook for 30 minutes.
Meanwhile, for the crab cakes, soak the bread in water. Peel the onion and chop finely. Heat the butter and sauté the onions in it. Dice the cod coarsely. Squeeze out the bread. Combine the bread along with the fish and 150 grams (approximately 5 ounces) of crab meat in a food procesor.
Stir in the egg, onion and horseradish. Rinse the dill, shake dry, chop and add to the mixture, reserving some for garnish. Season with salt and pepper. Form the mixture into four patties. Heat the oil in a nonstick skillet. Fry the crab cakes on each side for 3-4 minutes.
Puree the vegetables in the broth with a stick blender. Pour in the cream and heat through. Season with lemon juice, salt and pepper. Heat the remaining oil and fry the remaining celery for 2-3 minutes, then mix with the soup.
Pour the soup into bowls, top with a crab cake and serve garnished with the remaining crab meat and dill.