How to make Creamy Crayfish Soup:

Put some olive oil in a large pan and fry the onion.

Add the potatoes, celeriac and white wine.

Let cook for a moment and then add the fish stock or water with the fish bouillon cubes to.

Bring the soup to a boil, then reduce heat and simmer gently cook until the potato and celeriac cubes are tender.

Puree the soup in a blender.

Add the horseradish and fresh cream.

Season with salt and pepper.

Ladle the soup into plates and divide the crayfish over.




Creamy Crayfish Soup

Ingredients for Creamy Crayfish Soup

for 6 persons:

- 300 g - 11 oz shelled crayfish

- 1 large onion, chopped

- 3 potatoes, peeled and cubed

- 600g - 21 oz celeriac, peeled and diced

- 1 liter fish stock of water with 2 fish stock cubes

- ¼ l - 1 cup white wine

- 1 tbsp horseradish (jar)

- ¼ l - 1 cup of fresh cream

- Little olive oil

- salt and ground black pepper to taste

Creamy Crayfish Soup