Crayfish Soup Alla Mayer

Summary

Prep Time	2 hrs
Cook Time	1 hr 30 mins
Total Time	3 hrs 30 mins
Course	Soup
Cuisine	European
Servings (Default: 2)

Ingredients

Instructions

Let the stock made of water, spices and dill crowns simmer for 20 minutes. Add the crabs to the boiling broth and cook for 5 minutes. Take off the fire. Let the crabs cool in the brew.
Then remove the crab meat from the tails and the scissors and set aside. Crush the crab shells well in a mortar. Roast the roughly diced roots with the crushed crab shells in a saucepan until everything gets a good color. Toast briefly with a little tomato paste. Deglaze with cognac and flambé. Then add white wine and cook for 3 minutes. Pour the fish stock on top and let everything simmer for at least 1 hour and 30 minutes so that all the flavor is extracted from the bowls.
Strain to collect the brew and dispose of the pods and roots. Let the brew reduce to the desired amount. Boil this broth, which tastes strongly of crab with cream, and thicken with a little cold flour butter. Season to taste with salt, white pepper, a little cayenne pepper and cognac.
Pour the hot soup over the crab meat. Garnish with half-whipped cream and fresh dill.
The quick method of preparation, but in terms of taste it is nowhere near the classic way.
Boil crab paste from Langbein with water and cream, season to taste as above and serve with crab meat from the supermarket.
Will be ready in 5 minutes.

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