Search
by Ingredient

Bisque De Cribiches (Freshwater Crayfish Bisque)

StarStarStarStarStar

Submitted by twofish

YIELD

6 servings

PREP

20 min

COOK

70 min

READY

90 min

Ingredients

4 60
TABLESPOONS ML BUTTER, UNSALTED
2 907.2
POUNDS G CRAYFISH
cleaned, shelled *
1 1
EACH EACH ONIONS
chopped fine
2 2
EACH EACH GARLIC CLOVES
chopped
1 1
EACH EACH FENNEL BULB
sprig, optional *
1 1
SMALL SMALL HOT CHILI PEPPERS
left whole *
4 946
CUPS ML WATER
1 237
CUP ML MILK
coconut
2 2
EACH EACH EGG YOLKS *
1 1
X 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 Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 229g (8.1 oz)
Amount per Serving
Calories 98 77% 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?
Trans-fat Free, Low Carb, Very low in sodium, Low Sodium
 

Email this recipe