Crayfish Soup

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Crayfish Soup
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Difficulty:
advanced
Difficulty
Preparation:
1 hr 30 min.
Preparation
Calories:
158
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
1 serving contains
(Percentage of daily recommendation)
Calories158 kcal(8 %)
Protein5.7 g(6 %)
Fat14 g(12 %)
Carbohydrates3 g(2 %)

Ingredients

for
4
Ingredients
2 kilograms
1
1 tablespoon
800 milliliters
2 tablespoons
1
1 pinch
ground Caraway
2 teaspoons
1 splash
2-3 tablespoons Cognac
1 pinch
How healthy are the main ingredients?
Caraway

Preparation steps

1.

Blanch the crayfish in boiling water for 3-4 minutes, drain and let cool slightly. Remove the tail meat and devein.

2.

Rinse the soup vegetables, trim and chop. Peel the onion and cut into quarters. Arrange the vegetables in a roasting pan along with the crayfish shells. Drizzle with oil and roast in a preheated oven at 250°C (approximately 475°F) for 15 minutes. Add the stock and roast for another 15-25 minutes. Strain through a fine-mesh sieve.

3.

Melt the crab butter in a large Dutch oven. Peel the shallot and chop finely. Sauté in the butter along with the caraway and flour. Deglaze with the wine then pour in the fish stock and simmer for 3-5 minutes, stirring. Season with salt and pepper then stir in the sugar and Cognac. Add the crayfish tails and gently warm.