Crayfish Bisque

    Crayfish Bisque


    21 people made this

    About this recipe: This is a rich, creamy soup recipe that makes an elegant dinner party starter and is much easier to prepare than it seems. It's a delicious way to use crayfish, too.

    Serves: 8 

    • 6 tablespoons butter
    • 1 onion, chopped
    • 4 tablespoons plain flour
    • 500ml chicken stock
    • 750ml single cream
    • 1 teaspoon salt
    • 680g peeled crayfish tails
    • 1 teaspoon Worcestershire sauce
    • 1 pinch cayenne pepper, or to taste

    Prep:10min  ›  Cook:20min  ›  Ready in:30min 

    1. Melt the butter in a large saucepan over medium heat, and cook and stir the onion until golden, about 8 minutes. Stir in the flour until smooth, and cook and stir the mixture until it turns a pale golden colour, about 5 minutes. Whisk in the chicken stock, stirring constantly to avoid lumps, then mix in the cream, salt, crawfish tails, Worcestershire sauce and cayenne pepper.
    2. Reduce heat to medium-low, and continue whisking as soup comes to a simmer. Allow the bisque to simmer for about 5 minutes, until slightly thickened. Do not boil.

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