Creamy crayfish and potato soup
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
- Place the bacon into a large pot over medium-high heat. Cook until crisp, turning as needed. Crumble and return to the pot.
- 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.
- Add the crayfish and cook until the liquid evaporates and the crayfish begin to brown. Remove the contents of the pot and set aside.
- 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.
- 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.
- Reduce the heat to low and return the vegetables and crayfish to the pot. Stir in the cream and heat through. Do not boil.
- Season with salt and pepper to taste. Ladle into bowls and garnish with Cheddar cheese to serve.
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Reviews & ratings
Average global rating:
(19)
Reviews in English (14)
I followed the recipe however, I added 1/8 teaspoon of cajun spice. - 10 Feb 2010 (Review from Allrecipes US | Canada)
Delicious, even if I did forget the cheese lol! I cut back quite a bit on the half and half as well and it was plenty creamy. Yum on the bacon! - 01 Feb 2014 (Review from Allrecipes US | Canada)