Crayfish Bisque-Style Soup

Name: Crayfish Bisque-Style Soup
Yield: Serves 1 serving
Cuisine: American
Ingredients: 200 g crayfish (edible) shells; 1/4 onion (coarsely chopped); 40 g celery (coarsely chopped); 1 clove garlic (coarsely chopped); 1 tablespoon butter (or margarine); 1 tablespoon olive oil; 1 cup white wine; 200 g canned diced tomatoes; 1 cup water; 1 bay leaf; 1/2 cup milk; Salt and pepper to taste

尾張こまき @cook_40182810

“What, are you throwing away those shells!?” The shells and heads filled with tomalley can be made into a delicious bisque-style soup!

Origin of this recipe
The American crayfish, seen throughout Japan, was introduced as food for bullfrogs in the early Showa era and has since spread as an invasive species, negatively impacting native rare plants and animals. However, in its native land, it is considered a delicacy! If caught in clean water, give it a try. *Be sure to cook thoroughly.

“What, are you throwing away those shells!?” The shells and heads filled with tomalley can be made into a delicious bisque-style soup!

尾張こまき @cook_40182810

“What, are you throwing away those shells!?” The shells and heads filled with tomalley can be made into a delicious bisque-style soup!

Saved

Ingredients

Serves 1 serving

200 gcrayfish (edible) shells
1/4onion (coarsely chopped)
40 gcelery (coarsely chopped)
1 clovegarlic (coarsely chopped)
1 tablespoonbutter (or margarine)
1 tablespoonolive oil
1 cupwhite wine
200 gcanned diced tomatoes
1 cupwater
1bay leaf
1/2 cupmilk
Salt and pepper to taste

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Steps

1

Heat butter and olive oil in a pan and sauté garlic and onion over medium heat. Once the onion becomes translucent, turn off the heat, cover, and let it sit for 3 minutes.
2

After making the stock with ID:4975039, remove the claws from the shells and measure 200g.
3

Add the shells to the pan from step 1 and sauté over medium heat until fragrant.
4

Add celery and continue to sauté over medium heat. Once it softens, increase to high heat and add white wine.
5

Once the alcohol from the wine has evaporated, return to medium heat and add diced tomatoes, water, and bay leaf. Cover and simmer on low heat for about 5 minutes.
6

Turn off the heat and let it sit covered for 10 minutes, then uncover and let it cool slightly.
7

Once cooled, remove the bay leaf from step 6 and blend in a blender in two batches.
8

Strain the blended mixture through a sieve. The finer the sieve, the less edible parts remain, but it will have a smoother texture.
9

Transfer the strained mixture to a pot, mix in milk, and season with salt and pepper.
10

A fragrant and smooth bisque-style soup is ready.
11

This recipe was inspired by Green City Fukuoka.
https://goo.gl/1oB181