Cabbage and Crawfish Soup
Ingredients
- For the soup
- 1 shallot
- 300 grams Red cabbage
- 1 Tbsp sunflower oil
- 100 milliliters dry white wine
- 2 Tbsps White vinegar
- 500 milliliters chicken stock
- 2 bay leaves
- 5 allspice
- salt
- white peppers
- 200 milliliters Whipped cream
- For the pears
- 300 grams Pear
- 1 tsp lemon juice
- 2 Tbsps butter
- 100 milliliters dry white wine
- ½ tsp sugar
- 1 Cinnamon stick
- salt
- 8 crayfish
- freshly ground peppers
- 5 thyme
- 1 bay leaf
- dried Pear (for garnish)
- lemon juice (for drizzling)
Preparation steps
Peel and mince shallot. Rinse red cabbage, remove stalk and slice. Heat oil in a pan and sauté shallots until soft. Deglaze with white wine and vinegar and boil briefly. Add stock, bay leaves and allspice and simmer, covered, for 30-40 minutes.
Add cabbage and cook until soft.
Meanwhile, peel and quarter pears, remove core and dice. Sprinkle with lemon juice. Heat 1/2 tablespoons of butter in a pan, add pears and cook briefly. Deglaze with white wine. Add sugar and cinnamon stick and simmer for 5 minutes. Season with salt.
Rinse and pat dry crayfish.
Remove bay leaves and allspice berries from soup. Puree soup and pass through a fine sieve. Boil again and stir in cream. Season to taste and froth with an immersion blender.
Heat remaining butter in a pan. Season crayfish with salt and pepper and fry for 1-2 minutes per side in hot butter. Add thyme and bay leaf. Ladle soup into glasses and garnish with a dried pear slices. Drizzle crawfish with lemon juice. Serve soup with sauteed pears and crawfish.
