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Add a photoServings: 6
Ingredients
- 4 Tbsp. Butter, unsalted
- 2 lb Crayfish, cleaned, shelled
- 1 x Onions, minced fine
- 2 x Garlic cloves, minced
- 1 x Fennel sprig, (optional)
- 1 sm Pepper, warm, left whole
- 4 c. Water
- 1 c. Lowfat milk, coconut
- 2 x Egg yolks Salt, to taste
Directions
- Heat butter in heavy saucepan and add in crayfish, onion and garlic. Saute/fry over medium heat till the crayfish have changed color, about 5 min.
- Add in the fennel, warm pepper and water. Cover and cook at a gentle simmer for 30 min. Remove and throw away the fennel and the warm pepper. Remove the crayfish and lb. in a mortar and push through a fine sieve or possibly reduce to a puree in an electric blender with a little of the stock.
- Return the pureed crayfish to the saucepan, add in the coconut lowfat milk and heat through. Beat the Large eggs yolks with a little of the soup and stir into the saucepan. Cook over low heat, stirring constantly, till the soup is lightly thickened.
- The crayfish shells may be simmered the water first to make a more flavorful stock instead of using plain water.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 404g | |
| Recipe makes 6 servings | |
| Calories 210 | |
| Calories from Fat 85 | 40% |
| Total Fat 9.62g | 12% |
| Saturated Fat 5.37g | 21% |
| Trans Fat 0.0g | |
| Cholesterol 184mg | 61% |
| Sodium 134mg | 6% |
| Potassium 602mg | 17% |
| Total Carbs 5.91g | 2% |
| Dietary Fiber 1.2g | 4% |
| Sugars 2.83g | 2% |
| Protein 24.49g | 39% |
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