Flensburger Krabbensuppe is a comforting coastal classic from Schleswig-Holstein. Creamy yet light, it highlights the sweet flavor of North Sea shrimp and brings back memories of windy harbors, fishing boats, and cozy kitchens by the Baltic Sea.
Ingredients
(Serves 2)
150–200 g North Sea brown shrimp (Krabben), peeled
alternative where North Sea Brown Shrimp are not available
150–180 g small river prawns, peeled & deveined
20 g butter
1 small leek very finely sliced.
1 small carrot very finely diced.
1 small celery stalk very finely diced.
1 tbsp flour
400 ml mild fish stock
100 ml cream
30–50 ml milk (optional, for lighter texture)
Salt, to taste
White pepper, to taste
A pinch of nutmeg
A few drops of lemon juice
Fresh dill (preferred) or parsley finely chopped.
Preparation
Prepare the prawns.
If larger than Krabben, roughly chop into small pieces.
Set aside in the fridge.
Build the base.
Melt butter over low–medium heat.
Add leek, carrot, and celery.
Sweat gently for 5–6 minutes until soft and translucent (no browning).
Thicken
Stir in flour and cook for 1 minute.
Gradually whisk in fish stock until smooth.
Simmer
Let the soup simmer gently for 10 minutes.
Finish with cream.
Add cream (and milk if using).
Season with salt, white pepper, and nutmeg.
Add prawns (very important)
Lower heat.
Add river prawns and warm 60–90 seconds only.
Do not let the soup boil.
Final touch
Add lemon juice and fresh dill.
Taste and adjust seasoning.
Serving Suggestion
Serve immediately with: Dark rye bread, Bauernbrot, or lightly buttered toast
Optional: a few extra dill tips on top
Great Wines to Match
Riesling Kabinett – Piesport, Mosel, Germany
Bright acidity and gentle fruit sweetness cut through the creaminess while echoing the natural sweetness of the shrimp. The slate-driven minerality keeps the pairing lively and refreshing.
Silvaner Trocken – Gundheim, Rheinhessen
Dry, subtle, and quietly elegant. Its herbal nuances and soft texture allow the soup’s delicate seafood flavors to take center stage without distraction.
Chenin Blanc Vouvray Sec – Loire Valley, France
Crisp acidity with a slightly waxy mouthfeel complements the soup’s creamy base, while notes of green apple and wet stone enhance the maritime character.
Grüner Veltliner Federspiel – Wachau, Austria
Fresh, vibrant, and lightly peppery. Its brisk acidity lifts the richness of the soup and adds a refreshing contrast to the sweet shrimp and herbs.
Weißburgunder (Pinot Blanc) – Deidesheim, Pfalz
Soft, round, and harmoniously balanced. Subtle orchard fruit and gentle acidity mirror the soup’s elegance and creamy texture beautifully.
Spätburgunder Weißherbst – Baden, Germany
Light, dry rosé with fresh red berry notes and lively acidity. Served well chilled, it brings a breezy, coastal freshness that pairs effortlessly with shrimp and cream.