Creamy crayfish soup with dill and bread
A creamy soup of onion, fennel and grated carrot with crayfish tails and plenty of dill, ready in half an hour. If you like, a splash of brandy at the end brings out the crayfish flavour. Serve with good bread. Many also stir in crayfish-flavoured soft cheese, or make a stock from the shells after a crayfish party.
- 30 minTime
- 20 minHands-on
- 4Portions
- ≈ 35 krper portion
- 720kcal per portion
Ingredients for 4 portions
- 2 tbspButter
- 1Yellow onion
- 1Fennel
- 2Carrots
- 1 tbspTomato paste
- 2 tbspPlain flour
- ≈ 8 dlWater
- 2 cubesFish stock, cubes
- 2 dlDouble cream
- 2 dlCrème fraîche
- 2 tbspBrandy (optional)
- to tasteSalt
- to tasteBlack pepper
- 300 gCrayfish tails, drained
- 1 dlDill, chopped
On the side
- 8 slicesBread
Method
- Peel and finely chop the onion. Trim the fennel and chop it finely. Peel the carrots and grate them coarsely.
- Melt the butter in a saucepan and soften the onion, fennel and carrot over a medium heat for 4–5 minutes without letting them colour. Stir in the tomato purée and sprinkle over the flour.
- Pour in the water, stirring, crumble in the stock cubes and bring to the boil.
- Simmer the soup under a lid for 10 minutes, until the vegetables are tender.
- Drain the crayfish tails in a sieve and chop the dill while the soup simmers.
- Stir in the cream and crème fraîche and bring the soup back to the boil. Season with salt and pepper, and the brandy if you like.
- Add the crayfish tails and most of the dill and let them heat through for 1–2 minutes without boiling, or they turn tough. Scatter over the rest of the dill and serve with the bread.
The cost is estimated from Swedish grocery prices.
