Very tasty and quite refined soup. A wonderful combination of crayfish, fish and vegetables makes this soup the main character of the festive table. This soup can be served with dry wine.
Ingredients:
- Boiled crayfish - 10 pcs;
- Carrots - 1 small;
- Vegetable oil;
- Leeks - 1 large;
- Water - 2.5 l;
- Tomato paste - 3 tablespoons;
- Dry white wine - 300 g;
- Celery - 100 g;
- Heavy cream - 1 l;
- Flour - 3 tablespoons;
- Butter - 20 g;
- Freshly ground white pepper and salt;
- Fish fillet - 0.5 kg;
- Several green onion feathers.
Preparation:
- Peel the crayfish tails and cut them in half. Place in a bowl and refrigerate.
- Then you need to prepare the vegetables. First you need to wash the leeks, carrots, celery. Cut the vegetables into even small slices. Then you need to fry the chopped vegetables in hot sunflower oil. Add crayfish trimmings to the vegetables and fry for a few more minutes.
- Place vegetables and crayfish in a pot of water and cook for about 20 minutes.
- Strain the resulting broth into another saucepan. Put the broth back on the stove to cook. Boil the broth until its volume is reduced by half. Pour 200 g of broth into a separate saucepan, set aside (fish will cook in it).
- Add tomato paste, dry white wine and heavy cream to remaining broth. Mix the butter with the flour and gradually add the mixture to the broth while stirring. Cook for half an hour and mix thoroughly from time to time. Season with spices to your liking. More wine can be added if desired.
- Rinse the fish fillets and cut into small pieces, boil them in 200 g of the prepared broth. Heat the crayfish tails in this broth, but do not bring them to a boil.
- Pour the soup into a heated soup tureen or heated bowls. Garnish the soup with fish fillets and crayfish tails. Sprinkle with coarsely chopped green onions.
