Creamy Crayfish Soup

Creamy Crayfish Soup

Lobster soup aka Bisque d'Homard is no more difficult to make than any other soup. The only tricky thing about this soup is to pluck the lobster meat from the armor. But with a little bit of tools and patience, that will be fine too.

Ingredients for Creamy Crayfish Soup:

serves 4:

- 300 g - 11 oz shelled crayfish

- 1 large onion, chopped

- 3 potatoes, peeled and cubed

- 3 tbsp tomato paste

- 600g - 21 oz celeriac, peeled and diced

- 1 liter fish stock of water with 2 fish stock cubes

- ¼ l - 1 cup white wine

- 1 tbsp horseradish (jar)

- ¼ l - 1 cup of fresh cream

- Little olive oil

- salt and ground black pepper to taste

How to make Creamy Crayfish Soup:

Put some olive oil in a large pan and fry the onion.

Add the potatoes, celeriac and white wine.

Let cook for a moment and then add the fish stock or water and the fish cubes to.

Bring the soup to a boil, then reduce heat and simmer gently cook until

the potato and celeriac cubes are tender.

Add tomato paste.

Puree the soup in a blender.

Add the horseradish and fresh cream.

Season with salt and pepper.

Ladle the soup into plates and divide the crayfish over.