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Crayfish Bisque




Source of Recipe


Southern


List of Ingredients




2 8-oz crayfish/rock lobster tails
1 medium onion, minced (1/2 C)
1 leek, minced (white part only)
1 med carrot, finely chopped(1/4 C)
1/4 C butter
1 tsp salt
1/8 tsp pepper
5 C chicken broth
few drops Tabasco
1 bay leaf
2 egg yolks, slightly beaten
1 C cream


Recipe



Heat butter in a large kettle with a tight fitting lid. Blend in a mixture of the flour, salt and pepper. Heat until it bubbles. Remove from heat. Gradually stir in the broth and Tabasco. Add vegetables and bay leaf. Return to heat. cover and simmer 10 minutes.
Finely chop the cooked crayfish and add it to the kettle. Cover and simmer 10 minutes. Remove bay leaf.
Place a food mill over a bowl and pour soup through, forcing as much crayfish through as possible, reserving pieces. return soup to kettle and reheat. Quickly stir about 3 tablespoons of hot soup into egg yolks Invert, stirring vigorously. Cook to reheat (5 min), stirring constantly. Do not boil. Add cream gradually, stirring constantly. Add crayfish pieces. Reheat.