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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 8 |
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This rich, creamy soup will knock you off your feet! Great as part of a large meal, but meaty enough to use as a full meal. Ingredients:
6 tablespoons butter |
1 onion, chopped |
1/4 cup all-purpose flour |
2 cups chicken broth |
3 cups half-and-half cream |
1 teaspoon salt |
1 1/2 pounds peeled crawfish tails |
1 teaspoon worcestershire sauce |
1 pinch cayenne pepper, or to taste |
Directions:
1. Melt the butter in a large saucepan over medium heat, and cook and stir the onion until golden, about 8 minutes. Stir in the flour until smooth, and cook and stir the mixture until it turns a pale golden color, about 5 minutes. Whisk in the chicken broth, stirring constantly to avoid lumps, then mix in the half-and-half, salt, crawfish tails, Worcestershire sauce, and cayenne pepper.
2. Reduce heat to medium-low, and continue whisking as soup comes to a simmer. Allow the bisque to simmer for about 5 minutes, until slightly thickened. Do not boil.
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