Cream soup with crab meat

1. Peel and cut potatoes and carrots into medium-sized pieces of the same size. Chop both types of onions.

2. In a large saucepan, heat the vegetable oil, put the prepared onion in it and fry until transparent, then put the vegetables and brown on all sides.

3. Pour the broth over the vegetables and cook until soft over medium heat. Then cool the soup a little and beat with a blender into a smooth puree. Pass through a sieve. Salt, add a little freshly ground pepper.

4. Whip the cream into an airy gentle cream. Disassemble the crab meat into fibers. Pour the soup into bowls or plates, put a couple of tablespoons of whipped cream and crab meat on top. Sprinkle with breadcrumbs. Serve the soup warm.