Crayfish soup

Name: Crayfish soup (Rapukeitto)
Cuisine: French
Ingredients: 50 g/2 oz/¼ cup unsalted (sweet) butter; 50 g/2 oz/1 cup plain (all-purpose) flour; 700 ml/1 pint 3½ fl oz/scant 3 cups fish or chicken stock; 700 ml/1 pint 3½ fl oz/scant 3 cups fish or chicken stock; 5 ml/1 tsp paprika; 1 egg yolk; 120 ml/4 fl oz/½ cup double (heavy) cream; 250 g/9 oz cooked crayfish meat; 15 ml/1 tbsp lemon juice; salt and ground black pepper; salt and ground black pepper; 15 ml/1 tbsp chopped fresh dill, to garnish

Rapukeitto

Preparation info

Serves
4

Difficulty
Medium

Appears in

The Food and Cooking of Finland

By Anja Hill

Published 2007

About

Crayfish are delicate and delicious and the sweetness of the meat gives a distinctive taste to the creamy soup. Paprika and lemon juice contrast well with the crayfish, and the remaining ingredients highlight the flavour of the shellfish rather than competing with or disguising it.

Ingredients

50 g/2 oz/¼ cup unsalted (sweet) butter
50

Europe
France
Finland
Starter
Pescatarian

Method

Melt the butter in a pan, stir in the flour to make a roux and cook over a low heat for 30 seconds, without colouring. Remove from the heat and gradually stir in the fish or chicken stock to form a smooth sauce.
Return the pan to the heat and, stirring all the time, cook until the sauce boils and thickens. Add the paprika and season to taste with salt and peppe