Crayfish Soup

Offer a truly special soup with the wonderful tails of crayfish!

Details

  • Preparation Time: 4 minutes
  • Cooking Time: 18 minutes
  • Difficulty: 2
  • Spiciness: 0
  • Number of Servings: 7

Ingredients

  • 120 g Butter, unsalted

  • 100 g Flour, Wheat, bread flour

  • 2 l Soup base, chicken, cube

  • 120 g Fish, shrimp

  • 100 g Sweet cream

  • 1 piece Egg, egg yolk, fresh

  • 2 teaspoons Alcohol, Whisky

  • 0.5 bouquet Thyme, raw

Steps

  1. Shell the crayfish tails, leaving the last segment and the tail intact. Then wash them and dry them with paper towels. Place a thick-bottomed pot on the stove and melt 100 g of butter in it. Add flour and lightly sauté it while constantly stirring. Gradually pour in clear fish stock while stirring continuously to prevent lumps from forming.

  2. Cover the pot and let the soup simmer gently over moderate heat for about 10 minutes. Place a pan on the stove and melt the remaining butter in it. Add the crayfish tails to the pan and cook them over moderate heat until they turn a beautiful pink color. While cooking, turn them (or shake the pan) to ensure they cook evenly.

  3. Wash, shake dry, and chop the parsley. Add the cooked crayfish tails to the soup. In a separate bowl, mix the egg yolk and cream, then add this mixture to the soup as well. Finally, pour in the cognac and mix well. Remove the soup from the heat, pour it into a soup tureen, sprinkle with parsley, and serve.

Nutrition Information (Per 100g)

  • Calories: 365.62 kcal
  • Fat: 29.35 g
    • Saturated Fat: 17.82 g
  • Carbohydrates: 16.35 g
    • Sugars: 0 g
  • Protein: 6.71 g
  • Fiber: 0.42 g