Crayfish Soup

Name: Crayfish Soup
Ingredients: 1 crayfish, poached; 500 ml fish stock; 5 ml (1 teaspoon) lemon juice; 4 tablespoons) butter; 30 ml (2 tablespoons) toasted flour (see recipe for Portuguese prawn soup); 250 ml (1 cup) milk; 30 ml (2 tablespoons) cream; salt and white pepper to taste; dusting of paprika

Serve this classic favourite with warm, buttery toast fingers.

Published 24 March 2025

Method

Remove the meat from the crayfish. Dice it and reserve a few pieces as garnish.
Wash the shell well and crush it. Place it in a saucepan with the stock, add the lemon juice and simmer gently for 30 minutes. Strain trough a sieve to remove all the shell.
Rinse the saucepan and melt the butter in it. Add the flour and cook through, stirring well. Combine the fish stock and milk and stir it into the flour and butter mixture. Bring to the boil, reduce the heat and simmer until thickened. Season to taste and add the crawfish meat. Allow to cool for a few minutes. Purée the soup in a food processor and return to the saucepan. Reheat gently and stir in the cream and reserved crawfish pieces. Serve in warmed soup bowl with a dusting of paprika.