Pea Soup with Fresh Crayfish
Pea soup with freshwater crayfish is a recipe featuring fresh ingredients from the crustacean category. Try this and other recipes from Spoonsparrow!
Ingredients
- 3 shallots
- 100 g waxy potatoes
- 2 tbsp sunflower oil
- 500 g fresh peas (peeled)
- 750 ml vegetable broth
- 150 ml heavy cream (at least 30% fat)
- Salt
- ground pepper
- 200 g freshwater crayfish (ready to cook)
- 2 tsp butter
- 20 g fresh dill
Instructions
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1.
Peel and finely chop the shallots. Wash, peel, and dice the potatoes. Heat the oil in a pot and sauté the shallots until translucent. Add the potatoes and peas, stir briefly, then pour in the vegetable broth. Cover and simmer for about 25 minutes. Remove a few peas as garnish, puree the rest of the soup, add the cream, return the pea garnish, and season with salt and pepper.
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2.
Wash and pat the crayfish dry. Brown them in butter for 4–5 minutes until crisp. Wash the dill and pluck a few sprigs.
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3.
Fill four soup bowls with the soup, place the crayfish and dill tips on top, and serve garnished with a dill sprig.
