Spinach Soup with Crayfish
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 300 g spinach, fresher
- 1 packet crayfish, (crayfish)
- 50 g sheep cheese, or oat cheese
- 1 small Glass liqueur, (aniseed liqueur)
- 1 small onion (s), diced
- 1 clove garlic, diced
- 1 lemon (s), organic
- 1 glass fish stock
- 200 g cream
- 1 tablespoon butter
- salt and pepper
- nutmeg
Print Recipe
Pin Recipe Instructions
- Thoroughly clean the spinach and remove the coarse ribs. Blanch the spinach in a large pot of salted water for a few seconds and rinse it cold.
- Drain the butter in a saucepan, sweat the onion and garlic and deglaze with the aniseed liqueur, reduce briefly. Pour in the fish stock and cream and put the spinach in the pan, let it cook for a moment, put everything in a blender and mix thoroughly until you can no longer see any ingredients. Put everything back in the pot and season with salt, pepper, nutmeg and a few squirts of lemon juice.
- Take the crabs out of the package, rinse under running water and place in the middle of the plates, pour the soup around them and serve with grated sheep`s cheese and a few lemon zest.
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