Soupe aux Écrevisses de Rivière

Name: Soupe aux Écrevisses de Rivière
Cuisine: France
Ingredients: bouquet garni; shallot; onion; carrots; dry white wine; armagnac; pepper; salt; fish fumet; tomato; tomatoes; water; chives; tarragon; chervil; crème fraîche; crayfish; meat; shells; butter; live crayfish; olive oil; ground-nut oil

Preparation info

Difficulty
Medium

Appears in

Great Chefs of France

By Anthony Blake and Quentin Crewe

Published 1978

About

Method

Gently sauté cleaned live crayfish in equal proportions of olive oil and ground-nut oil. When the crayfish have turned red, remove them from the pan