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