Crayfish bisque #2

Yield: 4 Servings

Measure Ingredient
1 tablespoon Chopped garlic
½ cup Chopped yellow onions
½ cup Chopped carrots
1 pounds Crayfish ( cooked )
1 tablespoon Butter
2 tablespoons Tomato puree
2 tablespoons Brandy
3 tablespoons Flour
½ cup Dry white wine
4 cups Water
\N \N Salt and pepper; to taste

In a thick bottom pot, saute the garlic, onions, carrots, and the heads of the crayfish in the butter. Peel the meat from the tail and put aside for garnish in the soup. Add the tailshell. Saute on low heat for 10 minutes.

Add the tomato puree and saute for 2 minutes more. Add the brandy and cook away the alcohol. ( Flames might rise. ) Add the flour and stir so no lumps remain. Add the wine and water. Cook slowly for 45 minutes, if needed. Add more liquid for right consistency. Add salt and pepper to taste and the cleaned crayfish tails



WINE:CABERNET SAUVIGNON BLANC 83 From the <Micro Cookbook Collection of American recipes>, downloaded from Glen's MM Recipe Archive, .

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