21 Freshwater Crayfish Soup

Name: Freshwater Crayfish Soup
Yield: Serve hot or cold for four people
Cuisine: French
Ingredients: 1 tablespoon fresh chives, chopped; 4 tablespoons olive oil; 1 unpeeled clove of garlic, crushed; 250 ml (⅓ pint) dry white wine; 1 onion; 1 kg (2¼ lb) live freshwater crayfish, about 32 in all or fresh or frozen Dublin Bay prawns (scampi); salt and pepper; 1 shallot; 1 medium carrot peeled and cut into tiny mirepoix dice; 1 teaspoon chopped tarragon; 1 tablespoon tomato purée; 200 ml (⅓ pint) double cream; 150 g (5¼ oz) softened butter; 1 small bouquet garni; 500 ml (scant pint) water; 1 teaspoon chopped chervil; 7 tablespoons court-bouillon and vegetables; 4 tablespoons arachide oil; 2 tomatoes, peeled, deseeded and chopped; 3 tablespoons port; 3 tablespoons armagnac

Preparation info

Serve hot or cold for
four
people

Difficulty
Medium

Appears in

Cuisine Gourmande

By Michel Guérard

Published 1978

About

Soupe aux écrevisses de rivière ‘A creamy soup with a mouthwatering fragrance’

Ingredients

Main ingredients

1 kg (2¼ lb) live freshwater crayfish, about 32 in all or fresh or frozen Dublin Bay prawns (scampi)

Europe
France
Pescatarian
Mediterranean
Gluten-free
Soup

Method

Making the crayfish essence

Heat the oils in the shallow saucepan, throw in the crayfish and sauté them, covered, for 6 minutes, when they will turn a fiery red.
Remove the saucepan from the heat, take out and drain the crayfish using a slotted spoon and put them on a plate. Detach the tails, shell them and keep on one side.</