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.

Randy Brown

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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