Crayfish soup can be served on the table even for the most sophisticated gourmet. It has a delicate taste, an unusual aroma and a very beautiful appearance. This dish will add variety to your daily menu, surprise family members and guests.
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You will need
- - 20 crayfish;
- - 2 yolks;
- - 1 tbsp. a spoon of flour;
- - 250 ml cream;
- - 1-2 onion heads;
- - 1 teaspoon of tomato paste;
- - celery tuber;
- - 1 bunch of dill;
- - 4 tbsp. tablespoons of vegetable oil;
- - 6 liters of water;
- - salt to taste.
Instruction manual
1
Bring the water to a boil. Dip the stalks of dill and thoroughly washed crayfish in a pan. After the water boils again, cook the crayfish for 15 minutes, then turn off the heat, cover and let it stand for 10 minutes.
2
Separate the crayfish from the shell and place on a separate plate. Dry the remaining legs and shell after drying in the oven and grind very finely.
3
Peel onion and celery, cut into small cubes and fry in a saucepan or saucepan with warmed vegetable oil. Add to them ground shells, tomato paste and flour. Mix everything well.
4
Pour the broth into the vegetables and simmer until the soup volume is reduced by a factor of three. Strain through a sieve. Pound the cream with raw yolks and add to the soup. Bring to a boil again. Serve the finished soup to the table with crab meat.
note
This recipe is designed for 4 servings.