Crayfish soup can be served on the table even for the most sophisticated gourmet. It has a delicate taste, extraordinary aroma and very beautiful appearance. This dish will add variety to your daily menu, surprise family members and guests.
It is necessary
- - 20 crayfish;
- - 2 yolks;
- - 1 tbsp. a spoonful of flour;
- - 250 ml cream;
- - 1-2 heads of onions;
- - 1 teaspoon tomato paste;
- - celery tuber;
- - 1 bunch of dill;
- - 4 tbsp. tablespoons of vegetable oil;
- - 6 liters of water;
- - salt to taste.
Instructions
Step 1
Bring the water to a boil. Dip the stalks of dill and carefully washed crayfish into a saucepan. After the water boils again, cook the crayfish for 15 minutes, then turn off the heat, cover and leave to infuse for 10 minutes.
Step 2
Separate the crayfish from the shell and place on a separate plate. Dry the legs and shell remaining after cutting a little in the oven and grind very finely.
Step 3
Peel the onion and celery, cut into small cubes and fry in a saucepan or saucepan with heated vegetable oil. Add ground shells, tomato paste and flour to them. Mix everything well.
Step 4
Pour the crayfish broth to the vegetables and simmer over low heat until the volume of the soup is reduced by three times. Strain through a sieve. Mash the cream with raw yolks and add to the soup. Bring to a boil again. Serve the finished soup with crayfish meat.
