Difference between revisions of "Crayfish Soup"
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* ½ cup [[light cream]] | * ½ cup [[light cream]] | ||
| − | == | + | == Procedures == |
# Heat 1½ quarts [[water]] in a large saucepan to boiling. | # Heat 1½ quarts [[water]] in a large saucepan to boiling. | ||
# Add the lobster tails and [[salt]], and simmer until tender. | # Add the lobster tails and [[salt]], and simmer until tender. | ||
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# Force soup through a food mill, then return to the pot. | # Force soup through a food mill, then return to the pot. | ||
| − | [[Category:Malawian | + | [[Category:Malawian cuisine]] |
| + | [[Category:Soup Recipes]] | ||
[[Category:Crayfish Recipes]] | [[Category:Crayfish Recipes]] | ||
[[Category:Lobster Recipes]] | [[Category:Lobster Recipes]] | ||
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[[Category:Onion Recipes]] | [[Category:Onion Recipes]] | ||
[[Category:White wine Recipes]] | [[Category:White wine Recipes]] | ||
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Latest revision as of 11:07, 15 July 2012
Ingredients
- 1 pound crayfish tails (use rock lobster if in the usa)
- 1 teaspoon salt
- 4 ounces butter
- 1 cup onions, thinly sliced
- 2 tomatoes, chopped
- 1 clove garlic, minced
- 1 teaspoon salad herbs
- ½ teaspoon nutmeg
- 1 teaspoon salt
- ½ teaspoon pepper
- 1 piece lemon rind
- 1 cup dry white wine
- ½ cup light cream
Procedures
- Heat 1½ quarts water in a large saucepan to boiling.
- Add the lobster tails and salt, and simmer until tender.
- Remove lobster tail meat from shells, coarsely chop and set aside.
- Reserve stock.
- In another large saucepan, heat the butter and sauté the onions for 5 minutes.
- Add the tomatoes, garlic, herbs, nutmeg, salt, pepper, and lemon peel.
- Cook over low heat for 10 minutes.
- Add the wine and 4 cups lobster water.
- Boil soup and cook for 10 more minutes.
- Force soup through a food mill, then return to the pot.
