Crayfish Soup with Cognac

Soups | Romanian cuisine

⏳ Time

20 minutes

🥕 Ingredients

🍽️ Servings

Description

Crayfish soup with cognac

Ingredients

Butter - 1.8 oz
Olive Oil - 1 fl oz
Shallot - 2 pieces
Garlic - 4 cloves
Celery salt - 1 piece
Crayfish - 12 pieces
Tarragon - 0.7 oz
Cognac - 1 fl oz
Dry White Wine - 7 fl oz
Chicken Broth - 1½ l
10% cream - 7 fl oz
Paprika - 1 tablespoon
Meyer Lemon Juice - 1 fl oz
Salt - to taste
Ground Black Pepper - to taste

Step by Step guide

Step 1

In the chicken broth, boil the crayfish. Remove the meat from the shells and set it aside.

Step 2

Sauté finely chopped shallots, celery, and garlic in a mixture of butter and olive oil.

Step 3

Add the crayfish shells to the skillet with the sautéed vegetables. Sauté for two minutes, stirring constantly. First, add the cognac and tarragon leaves, then after half a minute, add the wine and broth. Cook for two minutes, stirring constantly.

Step 4

Remove from heat and transfer the soup to a blender, blending until smooth. Strain through a fine sieve into a clean pot kept on low heat, then stir in the cream and lemon juice, seasoning with paprika, salt, and pepper. Cook, stirring, for another minute and serve in warmed bowls with rice as a side dish and lightly sautéed garlic shrimp tails as a delightful addition.