Crawfish Soup

Ingredients

• 2 dozen of the largest crawfish
• 1 large onion
• 1 carrot
• 1 bunch of celery
• 1 sprig of thyme
• 1 bayleaf
• 3 sprigs of parsley
• 6 cloves
• 2 blades of mace
• 1 clove of garlic
• 1 cup of rice
• a tablespoon of butter
• 2 quarts oyster liquor
• seasoning to taste with cayenne
• seasoning to taste with salt
• seasoning to taste with black pepper

Method

1. 1

   Boil crawfish in 1 gallon of water.

2. 2

   Save the water.

3. 3

   Pick meat from crawfish, saving shells.

4. 4

   Chop onion, carrot, celery, thyme, bayleaf, parsley, cloves, mace, and garlic.

5. 5

   Add to the saved water with picked meat and rice.

6. 6

   Boil until thick.

7. 7

   Strain through a sieve.

8. 8

   Add butter and oyster liquor, seasoning to taste, and boil slowly.

9. 9

   Make stuffing with reserved meat, onion, butter, bread, milk, and seasonings.

10. 10

    Stuff reserved heads, dot with butter, and bake for 10 minutes.

11. 11

    Serve with soup and croutons.

Nutrition per serving

Estimated from matched ingredients across 5 servings.

As published

This recipe was extracted from The Portland Woman's Exchange Cook Book (1913) by Portland Woman's Exchange (Or.), page 10. The excerpt below is the record exactly as published.

1 large onion, 1 carrot, 1 bunch of celery, 1 sprig of thyme, 1 bayleaf, 3 sprigs of parsley, 6 cloves and 2 blades of mace, 1 clove of 32 PORTLAND WOMAN»S EXCHANGE COOK BOOK garlic; chop all very fine and put into the water in which the crawfish were boiled. Add the picked meat, except the reserved tails and the shells *of the bodies and heads, except the reserved heads. Add 1 cup of rice and boil till the mix- ture becomes thick. When well cooked, wash the shells thor- oughly and the meat and strain through a sieve. Take a tablespoon of butter and 2 quarts oyster liquor and add this to the soup, seasoning to taste with cayenne

Cook this with the app: pantry check, scaling, and the assistant.