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Crawfish Boil Soup: Date Added: 8 May 2011
Listed in: Soups & Salads

2/3 cup peeled garlic cloves, cooked in crawfish boil
2-1/2 cups celery, cooked in crawfish boil and coarsely chopped
4 cups large yellow onions, peeled, quartered and cooked in crawfish boil
3 quarts crawfish stock
1 tablespoon salt
4 cups fresh corn, cooked in crawfish boil and cut off the cob
4 cups small unpeeled red potatoes, cooked in crawfish boil, sliced into 1/4" slices, and each round slice cut into fourths
2 tablespoons unsalted butter
2 cups green onions, thinly sliced
1 cup minced Italian parsley
4 cups peeled, cooked crawfish tails

Cooking Instructions

Place the cooked garlic, onions and celery into a food processor or blender and purée.

In a stockpot, add the vegetable purée and salt to the crawfish stock. Bring the stock to a boil, then lower heat and simmer for 15 minutes. Strain the stock, pressing the solids to squeeze out all the liquid, discard the solids, and return the stock to the stockpot.

Add the corn and the sliced potatoes to the stock. Bring the soup to a boil, then reduce the heat to low and keep the soup warm.

Melt the butter in a large, heavy skillet over medium-high heat. Add the green onions and parsley and cook, stirring constantly, for 30 seconds. Add the crawfish tails and cook, stirring constantly, until the crawfish tails are just heated through, about 2 minutes. Remember that they're already cooked, and you don't want to overcook them.

Add the crawfish-onion-parsley mixture to the soup, stir thoroughly, and serve at once. Garnish each bowl with a small, whole crawfish, if you have any left.

Yield: 12 servings

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Crawfish Boil Soup
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