1kg crayfish, cooked (see top tip)
2 tbsp rapeseed oil
1 carrot, peeled and finely chopped
50g celery, finely chopped
1 onion, peeled and finely chopped
3 tbsp tomato purée
1 tsp ground paprika
A pinch of cayenne pepper
1 bay leaf
300ml dry white wine
1 litre fish stock
1 tsp white pepper
300ml double cream
Double cream or crème fraiche, to serve
Finely chopped fresh chives, to serve
1. Carefully shell the crayfish, apart from the larger claws – hang on to these claws for garnishing, and keep the shells too.
2. In a large saucepan, heat the oil and add the carrot, celery, onion, tomato puree, paprika, cayenne pepper, bay leaf and crayfish shells. Gently fry until the onion is soft. Pour in the wine and let it reduce for a minute, then add the fish stock and the pepper. Continue to cook uncovered for about 30 minutes, until the soup has reduced by two thirds and has a strong flavour. Place a large sieve over a pot and pour the soup through it. Discard everything but the remaining liquid and place that back on the hob on a gentle heat. Stir in the double cream and crayfish meat. Check for seasoning and add salt to taste.
3. Divide the soup between bowls and stir a spoonful of cream through. Scatter with the chives and garnish with a few claws.
Top tip: Langoustine, marron or even large prawns could be substituted for the crayfish.
Wine match: Chardonnay (oaked).
Images by David Loftus from The Little Swedish Kitchen by Rachel Khoo.