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Crayfish Soup
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Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
Ingredients
for
4
- Ingredients
- 150 grams shiitake mushrooms
- 1 onion
- 50 grams butter
- 1 tsp Dried-porcini powder
- 1 jar fish stock (400 ml) (approximately 2 cups)
- 200 milliliters dry white wine (approximately 1 cup)
- 2 potatoes
- 400 grams Whipped cream
- 150 grams crayfish (küchenfertig)
- salt
- freshly ground peppers
- fennel seeds (to sprinkle)
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Preparation steps
1.
Clean shiitake mushrooms and cut into strips. Blanch mushrooms in 1/2 liter (approximately 2 cups) of lightly salted water for about 5 minutes. Strain mushrooms and save cooking liquid. Peel onions and cube finely. In a saucepan, melt butter and sauté onions until translucent. Stir in porcini powder, fish stock, white wine, a little of the saved cooking liquid and heavy cream.
2.
Peel potatoes and dice finely. Add to soup and simmer for 10-15 minutes. Puree soup with an immersion blender until smooth. Add crayfish and blanched mushrooms, allow to heat up, then simmer for a few minutes. Season with salt and pepper. Sprinkle with fennel seeds and serve.
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