Consomme Des Ecrevisses Aux Truffles
Yield
4 servingsPrep
20 minCook
35 minReady
1 hrsLow Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | pounds |
crawfish tails
live |
*
|
| 3 | quarts |
water
|
*
|
| 3 | teaspoons |
salt
|
|
| 9 | cups |
water
|
|
| 1 | medium |
onions
chopped |
|
| 1 | medium |
leeks
chopped |
*
|
| 1 | medium |
carrots
chopped |
|
| ½ | teaspoon |
thyme
|
*
|
| 2 | each |
bay leaves
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 907.2 | g |
crawfish tails
live |
*
|
| 3 | quarts |
water
|
*
|
| 15 | ml |
salt
|
|
| 2.1 | l |
water
|
|
| 1 | medium |
onions
chopped |
|
| 1 | medium |
leeks
chopped |
*
|
| 1 | medium |
carrots
chopped |
|
| 2.5 | ml |
thyme
|
*
|
| 2 | each |
bay leaves
|
*
|
Directions
Wash and purge crawfish in 3 quarts of salted water for 30 minutes.
Rinse and drain the crawfish and place them in another pot with 9 cups of water and chopped vegetables.
Bring to a boil and add seasonings.
Simmer for 30 minutes.
Do not boil too fast or the consomme will become cloudy.
Dip the crawfish out of the liquid and allow them to cool.
Strain the consomme.
When crawfish are cool enough to handle, remove meat from shells and return to the strained consomme just before serving.
