Pentecost Menu: Leek Soup W. Crab Tails


Rating: 2.33 / 5.00 (3 Votes)


Total time: 45 min

Servings: 4.0 (servings)

Ingredients:






Instructions:

Pentecost Sunday:

Remove the scampi from the shell, rinse and dry well. Clean the leek, rinse and cut into fine slices.

Heat half the fat in a saucepan, steam the leeks in it for 3-5 min until soft. Season with salt and pepper. Remove some leek for garnish and set aside. Pour the chicken stock into the leek and simmer for about 5 minutes.

In the meantime, heat the remaining fat in a frying pan and gently roast the crayfish tails in it for 3-5 min. Season with salt + pepper. Blend the soup with a hand blender and repeat. Possibly.

Season if necessary. Divide soup evenly among plates, arrange with remaining leeks and crab tails. Sprinkle with freshly ground black pepper and bring to the table.

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