Cray fish soup

Crayfish soup is a rich and flavorful dish that brings the essence of freshwater delicacies to the table. With its deep, savory broth infused with the natural sweetness of crayfish, aromatic vegetables, and herbs, this dish is a true comfort food. A splash of cream or white wine can elevate its taste, creating a silky and indulgent texture. Traditionally enjoyed during crayfish season in late summer, this soup is perfect for cozy gatherings or a refined seafood feast. Serve it with fresh herbs and crusty bread for an unforgettable meal.

Cray fish soup

Difficulty Level: Medium
Calories: 350
Cooking Time: 60 min

Ingredients:

  • 1kg of Sevan crayfish
  • 0.150 kg carrot
  • 0.100 kg onion
  • 0.07 kg tomato paste
  • 0.100 l white wine
  • 0.100 lof cream
  • 0.010 l olive oil
For the filling:
  • 0.100 kg butter
  • 0.010 kg garlic
  • 0.005 kg Dijon mustard
  • 0.007 kg anchovy
  • 0.010 l white wine

Instructions:

 

  1. At first, boil crayfish and peel crayfish tails that will be needed to cook the filling.
  2. Fry crayfish shells in the olive oil then crumble them up.
  3. Add chopped onion, carrot, bayleaf, garlic and fry again for 2-3 minutes.
  4. Add wine and set on fire.
  5. After the spirit evaporates and the fire goes out, add tomato paste and 2 liters of water.
  6. Continue boiling at small heat for 2.5-3 hours.
  7. Drain off the boiled mass, add cream and boil for necessary density.
  8. For cooking the filler, whip the butter adding minced garlic and anchovy and pouring in white wine and Dijon mustard.
  9. Put the cooked mass on clingfilm, one spoon at a time, and put the crayfish tails in such way that after rolling the clingfilm you get balls with crayfish tails inside.
  10. Place the balls into refrigerator for a while.
  11. After the balls are cooled cover them plentifully with bread crumbs.
  12. You can place the cooked balls into the freezer.
  13. Fry the balls in oil till golden colour before serving.

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