Krebsebisque (Krebsesuppe)

Name: Krebsebisque (Krebsesuppe)
Yield: 4
Ingredients: Crayfish by server no; Thyme, dried; 1 tsp Cayenne pepper; 140 g Tomato puree conc; 1500 g Shells of boiled crayfish; 2 tbsp Cognac; 2 l Fish stock; 2 tbsp Paprika edelsuss; 20 Whole black peppercorns; 200 g Carrots; 200 g Leeks; 250 g Butter; 3 tbsp Wheat flour; 3 Bay leaves; 400 g Onion; 5 dl Whipped cream; 7.5 dl White wine

Soups

Cook time: 0 min.
Servings: 4

Ingredients for Krebsebisque (Krebsesuppe)

		Crayfish by server no
		Thyme, dried
1	tsp	Cayenne pepper
140	g	Tomato puree conc
1500	g	Shells of boiled crayfish
2	tbsp	Cognac
2	l	Fish stock
2	tbsp	Paprika edelsuss
20		Whole black peppercorns
200	g	Carrots
200	g	Leeks
250	g	Butter
3	tbsp	Wheat flour
3		Bay leaves
400	g	Onion
5	dl	Whipped cream
7.5	dl	White wine

Instructions for Krebsebisque (Krebsesuppe)

To prepare the Krebsebisque (Krebsesuppe) recipe, please follow these instructions:

The vegetables are cleaned and sliced, they are shaken well in the butter.

Cream shells, tomato sauce, peppercorns, bay leaves, paprika, cayenne pepper are added and share all around well.

White wine and the fund are added and the whole is cooked well for 1-1½ hours.

The shells are sifted and the soup is returned to the pot and stand a little before the flour is sprinkled. When the flour is soaked, the soup is whipped thoroughly, boil and spice up with cream, season with salt, pepper and cognac.

Served with whole pieces of crayfish tails.

Krebsebisque (Krebsesuppe)

Ingredients for Krebsebisque (Krebsesuppe)

Instructions for Krebsebisque (Krebsesuppe)

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