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Bisque De Cribiches (Freshwater Crayfish Bisque)

 

23

Yield

6

servings

Prep

20

min

Cook

70

min

Ready

90

min

Trans-fat Free, Low Carb, Very low in sodium, Low Sodium
 

Ingredients

4 tablespoons butter, unsalted
2 pounds crayfish
cleaned, shelled
*
1 each onions
chopped fine
2 each garlic cloves
chopped
1 each fennel bulb
sprig, optional
*
1 small hot chili peppers
left whole
*
4 cups water
1 cup milk
coconut
2 each egg yolks
*
1 x salt
to taste
*

Directions

Heat butter in heavy saucepan and add crayfish, onion and garlic.

Sauté over medium heat until the crayfish have changed color, about 5 minutes.

Add the fennel, hot pepper and water.

Cover and cook at a gentle simmer for 30 minutes.

Remove and discard the fennel and the hot pepper.

Remove the crayfish and pound in a mortar and push through a fine sieve or reduce to a purée in an electric blender with a little of the stock.

Return the puréed crayfish to the saucepan, add the coconut milk and heat through.

Beat the eggs yolks with a little of the soup and stir into the saucepan.

Cook over low heat, stirring constantly, until the soup is lightly thickened.

The crayfish shells may be simmered the water first to make a more flavorful stock instead of using plain water.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 229g (8.1 oz)
Amount per Serving
Calories 9877% of calories from fat
 % Daily Value *
Total Fat 8g 13%
Saturated Fat 5g 27%
Trans Fat 0g
Cholesterol 23mg 8%
Sodium 25mg 1%
Total Carbohydrate 2g 2%
Dietary Fiber 0g 2%
Sugars g
Protein 4g
Vitamin A 6% Vitamin C 4%
Calcium 6% Iron 1%
* based on a 2,000 calorie diet How is this calculated?

 

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