Du måste aktivera javascript för att sverigesradio.se ska fungera korrekt och för att kunna lyssna på ljud. Har du problem med vår sajt så finns hjälp på http://kundo.se/org/sverigesradio/

Crayfish Soup

Published tisdag 4 oktober 2005 kl 10.44

Crayfish are traditionally enjoyed in Sweden in August. Often large parties are held where friends and family gather to enjoy this tasty little creature. Left over shells and/or crayfish are perfect for Crayfish soup.

What you need:

800g                     crayfish shells or 1kg cooked crayfish
1                           small carrot
½                         parsnip
4cm                       cube celeriac
4                           shallots
2                           garlic cloves
1                           chipotle chile or jalapeño or dried chile
50g                       butter
3tbsp                    tomato paste
1bottle                  white wine
5dl                        water
1can                     chopped tomatoes
2 stalks                 fresh tarragon
1tsp                      dill seed
2dl                        crème fraiche
3tbsp                    cornstarch stirred into 2tbsp cold water
½ dl                      cognac or Madeira
1tbsp                    salted butter

salt and pepper to taste

Note: Reserve any liquid from the crayfish to season the soup.  Remove the crayfish stomachs, as they can make the soup bitter.

What you do:

Peel carrot, parsnip and celeriac, then cut them into 2cm cubes.  Slice the shallots, mince the garlic and chilli.  Heat a heavy, wide bottomed sauce pan and add the 50g butter.  Sauté the vegetables, then add the crayfish shells and sauté until all the liquid has been released and evaporated.  Add tomato paste, then the wine and water.  Simmer on a low heat for about 30 minutes, adding additional water to keep the shells covered. 

After 30 minutes, add the crushed tomatoes, tarragon and dill seed.  Bring to a boil, then lower heat and simmer for another 30 minutes.

Strain through a fine sieve, discarding the veg, etc.  Return the strained soup to the saucepan (cleaned).  Bring to a boil.  Whisk in crème fraiche and thicken with the cornstarch mixture. Season with the reserved crayfish liquid and salt and pepper. 

Just before serving, season with the cognac or Madeira and whisk in the unsalted butter.

Serve with Västerbotten Pie.

Smaklig måltid!

Our journalism is based on credibility and impartiality. Swedish Radio is independent and not affiliated to any political, religious, financial, public or private interests.
Har du frågor eller förslag gällande våra webbtjänster?

Kontakta gärna Sveriges Radios supportforum där vi besvarar dina frågor vardagar kl. 9-17.

Du hittar dina sparade avsnitt i menyn under "Min lista".