Rinsing the crawfish tails in this comforting soup will yield a milder, more subtle crawfish flavor.
Crawfish Cream of Leek Soup
Makes about 8 Servings
- ¼ cup unsalted butter, divided
- 6 cups coarsely chopped leek (white and light green parts only)
- 1 tablespoon chopped garlic, divided
- 2 teaspoons chopped fresh thyme
- 4 cups 1-inch-cubed peeled Yukon gold potatoes (about 4 large potatoes)
- 32 ounces chicken stock
- 2½ teaspoons kosher salt, divided
- ½ teaspoon ground black pepper
- 1 pound crawfish tails, rinsed if desired
- 1 tablespoon chopped shallot
- ¼ cup dry white wine
- ½ teaspoon Creole seasoning
- 1 teaspoon fresh lemon juice
- ⅛ teaspoon crushed red pepper
- ¾ cup heavy whipping cream
- Garnish: heavy whipping cream, chives, lemon zest
- In a medium Dutch oven, melt 3 tablespoons butter over medium heat. Add leek, 2 teaspoons garlic, and thyme; cover and cook over medium-low heat until leek is softened but not browned, about 20 minutes.
- Add potatoes, chicken stock, 2 teaspoons salt, and black pepper; bring to a boil over medium-high heat. Reduce heat to medium-low; partially cover and cook until potatoes are tender, about 25 minutes. Remove from heat; let stand until slightly cooled.
- In a large sauté pan, heat remaining 1 tablespoon butter over medium-high heat. Add crawfish, and cook until golden brown; turn crawfish. Add shallot and remaining 1 teaspoon garlic; cook until shallot is slightly softened, about 1 minute. Add wine; cook until slightly reduced, about 2 minutes.
- Add Creole seasoning, lemon juice, and red pepper; cook just until heated through. Add 1 cup sautéed crawfish to soup, coarsely chopping the remaining crawfish for garnish.
- In the container of a blender, working in batches, if necessary, process soup until smooth. Return soup to pot, and stir in cream and remaining ½ teaspoon salt. Cook over medium-low heat until heated through. Garnish with cream, chives, lemon zest, and remaining sautéed crawfish, if desired.