Crayfish soup with cider brandy

Crayfish soup with cider brandy

By
From
Hix Oyster & Chop House
Serves
6-8
Photographer
Jason Lowe

The potential waste with crayfish, crabs, lobsters, and other crustaceans is pretty high if you don’t put their shells to good use. All of a sudden, expensive shellfish like these become good value once you have used the shells to make a few bowls of rich velvety soup.

I’ve added a few splashes of Julian Temperley’s Somerset cider brandy at the end here to give the soup a bit of a West Country kick.

Ingredients

Quantity Ingredient
shells a 1 kg crayfish, freshly cooked, any excess tail meat reserved
1 tablespoon vegetable oil
1 small onion, peeled and roughly chopped
1 small leek, trimmed, roughly chopped and washed
2 celery sticks, roughly chopped
3 garlic cloves, peeled and roughly chopped
1/2 teaspoon fennel seeds
pinch saffron strands
a few sprigs thyme
2 sprigs tarragon
1 bay leaf
40g butter
3 tablespoons plain flour
2 tablespoons tomato puree
1 glass white wine
1.5 litres fish stock
salt
freshly ground white pepper
100ml double cream
a few dashes somerset cider brandy

Method

  1. Chop up the crayfish shells. Heat the oil in a large heavy-based saucepan and add the crayfish shells with the vegetables. Fry over a high heat, stirring every so often, for about 5 minutes until they begin to colour. Add the garlic, fennel seeds, saffron, thyme, tarragon and bay leaf, and continue cooking for another 5 minutes or so.
  2. Add the butter and once it has melted, stir in the flour. Cook over a medium heat for about 5 minutes, stirring frequently, until the mixture turns a dark sandy colour. Add the tomato purée, stir well and cook over a low heat for a minute or so. Add the wine, then slowly add the fish stock, stirring to avoid lumps. Bring to the boil, season with salt and pepper, and simmer for 1 hour.
  3. Liquidise the soup, shells and all, in a strong blender or food processor until smooth, then strain through a fine-meshed sieve into a clean pan. You’ll need to do this in batches.
  4. Bring to a simmer, then add the cream and any crayfish tail meat. Re-season if necessary and stir in the cider brandy. Serve in warmed soup plates.
Tags:
Hix Oyster & Chop House
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again