Zuppa di Aragosta

Although the process of preparing this soup seems somczohat lengthy, the result is well worth while. Zuppa di Aragosta (zoo-pah dec ara-gohs-tah) is a delicious soup. Serve zoith Croutons and well-chilled white wine.

3 pints Court Bouillon

1 medium-sized onion, thinly sliced

1 medium-sized carrot, scraped and finely chopped

2- teaspoon salt — teaspoon black pepper

1 teaspoon paprika

16 large crayfish, shelled

8 oz. cooked long-grain rice bouquet garni, consisting of

4 parsley sprigs,

1 thyme spray and

1 bay leaf tied together

2 fl. oz. brandy

4 fl. oz. white wine

4 egg yolks, beaten

1 oz. butter

2 tablespoons finely chopped fresh tarragon

Pour the court bouillon into a large saucepan. Add the onion, carrot, salt, pepper, paprika, 8 crayfish, the rice and bouquet garni. Place the pan over mode-rate heat and bring the liquid to the boil. Reduce the heat to low and simmer gently for 20 minutes.

Meanwhile, in a small saucepan, warm the brandy over low heat. Remove the pan from the heat.

Place the remaining crayfish in a large soup tureen. Pour over the brandy and ignite. Stir with a wooden spoon until the flames die away. Pour over the white wine and set aside.

Remove the saucepan from the heat and strain the liquid into a large mixing bowl. Discard the bouquet garni. Using the back of a wooden spoon, press the remaining pulp through the strainer into the liquid. Discard any dry pulp remaining in the strainer. Alternatively, blend the mixture with a little of the liquid in an electric blender.

Transfer the mixture to a large sauce-pan and return the pan to moderate heat. Bring the liquid to the boil. Reduce the heat to low and simmer for 10 minutes. Remove the pan from the heat.

Place 6 fluid ounces of the hot liquid in a medium-sized mixing bowl. Add the egg yolks and butter and stir for 4 minutes.

Pour the mixture into the saucepan and continue to stir for 2 minutes. Return the pan to moderate heat and bring the liquid to the boil. Reduce the heat to low and simmer, stirring constantly, for 3 minutes. Remove the pan from the heat.

Pour the soup over the crayfish mixture in the soup tureen. Sprinkle with the tarragon and serve immediately.

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