A filling shellfish soup recipe from Oslo found on matoppskrifter.no
This soup takes some time to make, but it is very filling. Crab meat is very aromatic and adds a lot of flavor to fish soups, shellfish soups and other dishes. King crab and leek strips are used for garnish, as well as a few tomato small tomato wedges.
1 crab, cooked
2 tablespoons butter
1 sprig of thyme
1 sprig of parsley
2 dl [0,4 pt] white wine
2 dl [0,4 pt] water
About 1.5 tsp salt
2 egg yolks
2 dl [0,4 pt] cream
1/2 tsp potato starch or corn flour
1 piece of leek (about 5 cm / 2 inch)
 Clean the crab and save all the meat. Crush your legs in a mortar. Heat butter in a saucepan, add the shells, crushed legs and brown them carefully.
 Clean, rinse and cut carrots, onions and leeks in small pieces. Put it all in the saucepan and let it fry with the shells for about 10 minutes. Add the herbs. Delute with the wine and water. Allow to simmer under cover for about 20 minutes, then strain the broth.
 Remove the peel and stone from the avocado and run the avocado meat in a blender along with the brown meat from the crab. Delute with the hot broth until you have a smooth soup. Put everything back in the saucepan, add the white crab meat, warm up the soup and taste with salt. Whip together egg yolks, potato starch / cornflour and cream, remove the pan from the heat and add the egg yolk mixture.
 Serve the soup with white bread and butter as soon as it is finished.