Bisque D'Ecrevisses Cardinal
|Water||2 1⁄2 Liter|
|Onion||1 Medium, finely diced|
|Garlic||1 Clove (5 gm), minced|
|Celery stalk||1 , finely diced|
|All purpose flour||60 Milliliter|
|Diced peeled seeded tomatoes||250 Milliliter|
|Tomato paste||80 Milliliter|
|Whipping cream||250 Milliliter|
Place the crayfish in a large kettle.
Cover with the water.
Bring to a boil and boil for 30 minutes.
Remove the crayfish and allow to cool.
Remove the tail meat from the crayfish, reserve the meat, return the shells to water.
Simmer the crayfish shells until the water has reduced to 4 cups (1 L).
Strain the broth reserving it.
Discard the shells.
In a large sauce pan heat the butter.
Saute the onion, garlic and celery until tender.
Sprinkle with flour and cook for 2 minutes over low heat.
Pour the crayfish broth over the vegetables.
Add the tomatoes, tomato paste, crayfish tails, sherry, salt and pepper.
Simmer for 15 minutes.
Transfer the soup to a blender and puree.
Return to the pot and continue to simmer for 5 minutes.
Whip in the cream and simmer for an additional 10 minutes.
Serve very hot.