21 Freshwater Crayfish Soup

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

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
Gluten-free
Soup
Mediterranean

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.</