Soupe aux Écrevisses

Name: Soupe aux Écrevisses (Shrimp Soup)
Cuisine: French
Ingredients: 2 onions, diced; 1 leek, sliced; Salt to season; 1 carrot, diced; 2 tablespoons butter; 1 small clove garlic, minced; 2 cups water; 20 large shrimps in the shell; 1 egg yolk; 2 tablespoons Cognac; Chunk butter; 1 cup whipping cream; 2 tablespoons Madeira; 1 teaspoon lemon juice; 1 cup clam juice (bottled); 1 cup white wine; 6 slices toasted French bread; 1 bay leaf; 2 tablespoons flour; 1 tablespoon minced parsley; Dash thyme; Garlic cloves

Shrimp Soup

Preparation info

Difficulty
Medium

Appears in

Hows and Whys of French Cooking

By Alma Lach

Published 1974

About

Ingredients

1 leek, sliced
2 onions, diced
1 small clove garlic, minced

Europe
France
Franche-Comte
Pescatarian
Mediterranean
Soup

Method

Sauté leeks ( for cleaning them), onions, garlic, and carrots in butter until lightly browned. Stir in flour. Add bay leaf, parsley, and thyme. Add wine, clam juice, water, Cognac, and salt. Add the shrimp and bring to a boil. Turn off heat and let stand about 8 minutes. Remove shrimp. Shell when cool enough to handle. Put the shells