Crayfish Cream Soup
⏳ Time
1 hour
🥕 Ingredients
13
🍽️ Servings
6
Description
Crayfish cream soup is a rich and velvety dish that showcases the delicate flavors of crayfish. This luxurious soup is perfect for a special occasion or to impress guests at a dinner party. Serve it with a sprinkle of fresh herbs and a drizzle of cream for an elegant presentation.
Ingredients
- Crayfish - 4 lbs
- Chicken Broth - 2 qt
- Carrot - 7.1 oz
- Onion - 2 heads
- Vegetable Oil - 1 fl oz
- Anise Vodka - 1 fl oz
- Celery salt - 2 stalks
- Dill - 1.8 oz
- Passata Tomato Sauce - 2 spoons
- Bay leaf - 2 pieces
- Cream - 7 fl oz
- Lemon - 1 piece
- Spices - 6 pieces
Step by Step guide
Step 1
Separate the delicate leaves of dill from the stems. Pour three liters of water over the stems, bring the water to a boil, and cook the crayfish in the dill-infused boiling water. They should be cooked for seven minutes after the water reaches a boil.
Step 2
Cool the cooked crayfish, remove the meat, and place it in the refrigerator.
Step 3
In a deep skillet, heat vegetable oil and sauté the coarsely chopped onion, carrot, and celery until they are golden brown. Add the crayfish shells to the skillet, stir in the tomato paste, and simmer on low heat for ten minutes, stirring occasionally. Then, add the vodka and simmer for another three minutes. Next, pour in the chicken broth, add the bay leaf, and cook for an additional forty minutes, stirring constantly.
Step 4
Next, take a blender and puree the contents of the saucepan until smooth, then strain the puree through a fine sieve. Combine the resulting broth with cream and cook for another five to ten minutes.
Step 5
Pour lemon juice over the crayfish tails and mix with coarsely chopped dill.
Step 6
Place some crayfish meat with dill in a bowl and pour the cream soup over it.
Step 7
No salt is needed. The soup should have a slightly sweet flavor of carrots, anise, dill, and crayfish.
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