500g crayfish tails
1 tsp salt
50g butter
1 cup onions, thinly sliced
2 tomatoes, chopped
1 clove garlic, minced
1 tsp salad herbs
1/2 tsp nutmeg
1 tsp salt
1/2 tsp pepper
1 piece lemon rind
1 cup dry white wine
1/2 cup light cream

  • Heat 1.25 liters water in a large saucepan to boiling.
  • Add the crayfish tails and salt, and simmer until tender.
  • Remove crayfish tail meat from shells, coarsely chop and set aside. Reserve stock.
  • In another large saucepan, heat the butter and sauté the onions for 5 minutes.
  • Add the tomatoes, garlic, herbs, nutmeg, salt, pepper and lemon peel. Cook over low heat for 10 minutes.
  • Add the wine, 4 cups of crayfish water, crayfish meat and cream. Boil soup and cook for 10 more minutes.
Serve hot with freshly toasted Italian bread and garnish each bowl of soup with a drizzle of cream.

Serves 4


Wasim said...
January 21, 2011 at 3:01 PM

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