Creamy crayfish and potato soup

    Creamy crayfish and potato soup

    2saves
    1hr10min


    15 people made this

    About this recipe: This soup is perfect for the cold winter months. It's hearty and packed full of flavour. Crayfish, bacon, peppers, celery, carrots and potatoes are simmered in a creamy soup base. Enjoy with fresh crusty bread.

    Ingredients
    Serves: 12 

    • 3 rashers streaky bacon
    • 1 onion, chopped
    • 1 green pepper, seeded and chopped
    • 1 red pepper, seeded and chopped
    • 2 sticks celery, finely chopped
    • 2 tablespoons finely chopped garlic
    • 750g diced red potatoes
    • 135g grated carrot
    • 450g crayfish tails
    • 750ml chicken stock
    • 1 litre single cream
    • salt and pepper to taste
    • 125g grated Cheddar cheese

    Method
    Prep:25min  ›  Cook:45min  ›  Ready in:1hr10min 

    1. Place the bacon into a large pot over medium-high heat. Cook until crisp, turning as needed. Crumble and return to the pot.
    2. Reduce the heat to medium and add the onion, green pepper, red pepper, celery and garlic. Cook and stir until the onion is transparent and the peppers are soft.
    3. Add the crayfish and cook until the liquid evaporates and the crayfish begin to brown. Remove the contents of the pot and set aside.
    4. Pour the chicken stock into the pot and add the potatoes. If the chicken stock does not cover the potatoes, add enough water to compensate.
    5. Bring to the boil and cook for 8 to 10 minutes or until the potatoes are soft. Add the carrots and cook for about 8 more minutes.
    6. Reduce the heat to low and return the vegetables and crayfish to the pot. Stir in the cream and heat through. Do not boil.
    7. Season with salt and pepper to taste. Ladle into bowls and garnish with Cheddar cheese to serve.

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