I bought 2 pounds of cooked/frozen crayfish and finally decided to make a soup out of them. This is the first time I've used/eaten crayfish so I'm not sure how to finish my idea.
the thought was a sort of creamy/spicy soup with the crayfish meat piled in the center. But I don't think there's enough meat in the tails to remove like that.
I made the stock last night which includes: shrimp shells, about a dozen crayfish cut in half, then basic carrot, celery, onion and garlic. A thyme, a little tarragon, old bay and a couple bay leaves, good cup of white wine.
So basically, I have about 8 cups of that stock and 1.5 pounds of cooked crayfish.
I was thinking adding 1/2" dice potato, maybe a little saffron and a touch of cream, chive and cayenne to make the soup. Then serve the crayfish steamed on the side with toasted garlic baguette?
I'm open to other ideas too.
Need some ideas for a crayfish soup
No replies to this topic