Bisque De Cribiches(Freshwater Crayfish Bisq

* Exported from MasterCook *

BISQUE DE CRIBICHES (FRESHWATER CRAYFISH BISQ

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Soups/stews

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 tb Butter, unsalted
2 lb Crayfish -- cleaned, shelled
1 ea Onions -- chopped fine
2 ea Garlic cloves -- chopped
1 ea Fennel sprig -- (optional)
1 sm Pepper, hot -- left whole
4 c Water
1 c Milk, coconut
2 ea Egg yolks
Salt -- to taste

Heat butter in heavy saucepan and add crayfish,
onion and garlic. Saute 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 puree in an electric blender with a little
of the stock.
Return the pureed 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.



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