Orthesian crayfish soup (soupe de langoustines d'ortez)

4 servings


Fish, crayfish, 1 onion, carrots, potatoes, herbs, garlic, 1 lemon, cut into wedges, put in a large saucepan, pour 2-

2. 5 liters of water and wine or cider. Bring to a boil. Boil 10 minutes. Remove the crayfish, choose meat from them, and put the shells back into the boiling water (put the meat from the cancer necks and claws). Boil for another 1, 5 hours or until the broth is strong enough. Strain. Cut the second onion and tomatoes, put in another saucepan, add red pepper and salt to them and put them on a low heat, without adding oil or water. Cover and simmer for 10 minutes or until the tomatoes and onions soften. Wipe through a sieve. Tomatoes must be cooked separately from the broth so that they do not lose their inherent aroma, which will disappear when cooked in the broth. Cook in rice broth. Put the tomato mixture and finely chopped cancer necks in the broth. Beat eggs with juice squeezed from the second lemon in a separate dish, pour 1 ladle of broth into them in a thin stream, stirring continuously so that the eggs do not curl, and pour the egg mass into the soup. Heat without boiling. Put 1 tbsp grated lemon zest and 1 tbsp finely chopped parsley greens before serving