-
2
tomatoes, chopped
-
1
clove garlic, minced
-
500g
crayfish tails
-
1
teaspoon salt
-
1/2
teaspoon pepper
-
1
cup onions, thinly sliced
-
1
teaspoon salad herbs
-
1
teaspoon salt
-
50g
butter (4T)
-
1/2
teaspoon nutmeg
-
1
piece lemon rind
-
1
cup dry white wine
-
1/2
cup light cream
Method
-
Heat
1.25 liters water in a large saucepan to boiling. Add the lobster tails, salt,
and simmer until tender. Remove lobster tail meat from shells, coarsely chop
and set aside. Reserve stock.
-
In
another sizable saucepan, heat the butter and sauté the onions for 5 minutes.
-
Add
the tomatoes, garlic, herbs, nutmeg, salt, pepper, and lemon peel. Cook over
low heat for 10minutes.
-
Add
the wine and lobster water. Boil soup and cook for 10 more minutes. Force soup
through a food mill, and then return to the pot.
Serve hot with freshly toasted
Italian bread and garnish each bowl of soup with a drizzle of cream.
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I can hardly wait to try it.
ReplyDeleteI love Food and watching Andrew Zimmer's visit to South Africa, I was so impressed and am visiting this site because of him