Coronation Cancer Soup
Composition / ingredients
5
Servings:
Cooking method
1. Boil water, add bay leaf, black pepper, fennel and boil crayfish.
2. Clean the crayfish, prepare their meat. 3. In a deep frying pan, dissolve the oil, fry the shells of crayfish, finely chopped celery root, onion, fennel, add white wine - about 20 minutes to simmer.
3. Add cream and fish broth to the pan and hold for another 5 minutes.
4. Prepare the passer (flour fried in butter), add the strained mixture from the pan to it and cook until the consistency of sour cream.
5. Add crayfish meat and a spoonful of cognac to the soup. The color of the soup should be a delicate pink-cream. Cancer soup can be sprinkled with dill and served with hot pies or salmon pies.
2. Clean the crayfish, prepare their meat. 3. In a deep frying pan, dissolve the oil, fry the shells of crayfish, finely chopped celery root, onion, fennel, add white wine - about 20 minutes to simmer.
3. Add cream and fish broth to the pan and hold for another 5 minutes.
4. Prepare the passer (flour fried in butter), add the strained mixture from the pan to it and cook until the consistency of sour cream.
5. Add crayfish meat and a spoonful of cognac to the soup. The color of the soup should be a delicate pink-cream. Cancer soup can be sprinkled with dill and served with hot pies or salmon pies.
Caloric content of the products possible in the composition of the dish
- Bay leaf - 313 kcal/100g
- Ground black pepper - 255 kcal/100g
- Celery - 12 kcal/100g
- Celery Roots - 32 kcal/100g
- Fennel - 49 kcal/100g
- White wine - 78 kcal/100g
- Ordinary cognac "three stars" - 239 kcal/100g
- Cognac - 239 kcal/100g
- Omar - 89 kcal/100g
- River cancer - 96 kcal/100g
- Water - 0 kcal/100g
- Onion - 41 kcal/100g
- Cream 35% - 337 kcal/100g
- Cream 40% - 362 kcal/100g
- Broth - 15 kcal/100g
