Cream soup of crayfish
6 servings
60 minutes
Crayfish cream soup is an exquisite dish of European cuisine with a delicate velvety texture and refined taste. Historically, this soup was prepared in coastal regions where fresh crayfish were an accessible delicacy. It combines sweet carrot and anise notes with the rich aroma of dill and the tenderness of cream. The shells of the crayfish add richness to the broth, while the addition of anise vodka reveals depth of flavor. Lemon juice and fresh dill highlight the natural sweetness of the crayfish meat. The cream soup does not require salt; its natural balance of flavors makes it truly self-sufficient. Served hot, it pairs perfectly with crispy baguette or croutons, creating a harmonious gastronomic experience.
1
Separate the thin leaves of dill from the stems. Pour the stems with three liters of water, bring to a boil, and cook the crayfish in the dill water. Seven minutes after boiling should be enough.
- Dill: 50 g
- Crayfish: 2 kg
2
Cool the boiled crayfish, extract the meat, and place it in the refrigerator.
- Crayfish: 2 kg
3
In vegetable oil, sauté chopped onion, carrot, and celery in a deep skillet until browned. Add crayfish shells, tomato paste, and simmer, stirring, on low heat for ten minutes, then add vodka, simmer for another three minutes, then pour in chicken broth, add bay leaf, and cook for another forty minutes, stirring constantly.
- Vegetable oil: 50 ml
- Onion: 2 heads
- Carrot: 200 g
- Celery: 2 stems
- Crayfish: 2 kg
- Tomato paste: 2 tablespoons
- Anise vodka: 50 ml
- Chicken broth: 2 l
- Bay leaf: 2 pieces
4
Next, take a blender and turn the contents of the saucepan into a puree, then strain the puree through a fine sieve. Mix the resulting broth with cream and cook for another five to ten minutes.
- Cream: 200 ml
5
Pour lemon juice over the shrimp and mix with coarsely chopped dill.
- Crayfish: 2 kg
- Lemon: 1 piece
- Dill: 50 g
6
Place some crab meat with dill in a plate and pour cream soup over it.
- Crayfish: 2 kg
7
No salt is needed. The soup should have a sweet taste of carrot, anise, dill, and crayfish.
