Crayfish, broccoli and Cheddar soup

    35 min

    A wonderfully rich and creamy broccoli soup. Serve with fresh, crusty bread for a substantial lunch or dinner. If you can't get your hands on crayfish, use prawns instead.

    63 people made this

    Serves: 12 

    • 1.5 litres chicken stock
    • 350g broccoli, chopped
    • 4 tablespoons chopped onion
    • 50g margarine
    • 1 tablespoon finely chopped garlic
    • 450g crayfish
    • 1 teaspoon hot pepper sauce
    • Creole blend seasoning to taste
    • 1 (295g) tin cream of chicken condensed soup
    • 1 (295g) tin cream of celery condensed soup
    • 500ml milk
    • 4 tablespoons cornflour
    • 125ml water
    • 225g Cheddar cheese, grated

    Prep:15min  ›  Cook:20min  ›  Ready in:35min 

    1. In a large pot over high heat, combine the chicken stock and the broccoli. Cook about 3 to 5 minutes or until tender. Set aside. In a large frying pan, saute the onions in the margarine for about 5 minutes or until lightly browned. Add the garlic, crayfish, hot pepper sauce and Creole blend. Saute another 5 minutes and add to the broccoli and stock.
    2. In a separate bowl, mix together the cream of chicken soup, the cream of celery soup and the milk. Mix the cornflour and cold water and stir into the soup mixture. Mix well. Add mixture to the broccoli and stock. Cook over medium heat, stirring constantly until thick and bubbly. Stir in cheese. Reduce heat to low and stir until cheese is blended. DO NOT BOIL.

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    Reviews in English (61)


    i own a resturant in southern louisiana, and my customers go crazy over this soup everytime i make it. it is outstanding. the only thing i do not use cornstarch b/c i don't like it. instead i add one can of cream of shrimp and one can of cream of chicken. but if you follow the reciepe exactly how it is it comes out perfect too. thanks this is really a five star reciepe  -  18 Jul 2006  (Review from Allrecipes US | Canada)


    This was with out a doubt one of the best and easiest soups I've made to date. Great taste! Can add rice and spiced sausage to the soup and get a more New Orleans flavor. Difinitely try this one!  -  15 Dec 2005  (Review from Allrecipes US | Canada)


    This was incredible. As usual, I doctored it up with lots of Old bay, Emeril's Essence, and a lot more hot sauce (also used extra onion, and lots more garlic). My husband and I absolutely crave it this soup.  -  03 Jun 2001  (Review from Allrecipes US | Canada)