Cream Of Crawfish Boil Soup Recipes

CREAM OF CRAWFISH BOIL SOUP

Cream of Crawfish Boil Soup image

I just invented this tonight, after getting "stuck" with a couple of pounds of crawfish from a crawfish boil. It's so good I wanted to hop around the kitchen singing. This recipe is for crawfish boil leftovers; it won't be the same otherwise. You'll need two pounds of whole crawfish plus the corn, potatoes, etc, that were boiled with them. (My two-pound package contained two short corns on the cob, four little new potatoes, and two pounds of whole crawfish.) You can use whatever proportions you like, and don't let anybody tell you otherwise.

Provided by lolsuz

Categories Crawfish

Time 25m

Yield 6 serving(s)

Number Of Ingredients 7

Ingredients

4 tablespoons butter
4 tablespoons flour
1 (49 ounce) can chicken broth (I used fat-free to make up for all the butter)
crawfish tail, peeled (see note above for quantity)
2 ears corn, cut off the cob
4 new potatoes
1/2 pint half-and-half

Steps:

Peel the crawfish, cut the corn off the cob, and set aside with the potatoes.
In a soup pot, saute the flour in butter, but do not brown it.
Pour in the chicken stock all at once, stirring with a whisk until blended. Don't worry if there's a few lumps because you'll get them with a stick blender later. Bring to a simmer.
Break up the potatoes with your fingers into the pot and add most of the crawfish tails and corn as well. Save a handful of crawfish and corn to add later. Bring the pot back up to a simmer.
Use a stick blender to blend the soup until it is mostly smooth. BE CAREFUL not to spatter hot soup on yourself!
Add the half and half and the remainder of the crawfish tails and corn. Stir well while heating for about five minutes more, then you're ready to serve.

CREAM OF CAULIFLOWER SOUP II

Cream of Cauliflower Soup II image

I make lots of cream soups and this is a good 'basic' recipe. I originally made this in 1990 and always make some modifications - we like lots of garlic as reflected in this recipe!! I also add or substitute other vegetables, i.e., broccoli and spinach. I also use potatoes for thickening rather than cream to keep the fat down.

Provided by Vivien

Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Cauliflower

Time 1h

Yield 6

Number Of Ingredients 13

Ingredients

2 tablespoons butter
1 large onion, chopped
4 cloves garlic, minced
2 large potatoes, peeled and cubed
2 carrots, chopped
2 (14.5 ounce) cans chicken broth
1 head cauliflower, chopped
1 cup milk
1 teaspoon salt
½ teaspoon ground black pepper
⅛ teaspoon ground nutmeg
1 tablespoon dry sherry
1 tablespoon chopped fresh parsley

Steps:

In a large pot over medium heat, melt butter. Stir in onion and garlic and cook until onion is translucent, about 5 minutes. Stir in potatoes and carrots and cook 5 minutes more. Pour in chicken broth and bring to a boil. Stir in cauliflower, cover, reduce heat and simmer until vegetables are tender, 10 to 20 minutes. Remove from heat.
Puree in batches in a blender or food processor, or in the pot using an immersion blender. Return to low heat and stir in milk, salt, pepper, nutmeg and sherry. Heat through. Serve garnished with parsley.

Nutrition Facts : Calories 193.8 calories, Carbohydrate 33 g, Cholesterol 13.4 mg, Fat 5.2 g, Fiber 4.8 g, Protein 5.6 g, SaturatedFat 3.1 g, Sodium 476.4 mg, Sugar 6.4 g

CRAWFISH SOUP

Crawfish Soup image

This is for everyone that has crawfish boils and wants a new idea of what to do with leftover crawfish and all the extras. I always did etoufees with the leftover crawfish but it never solved the problem of what to do with the corn , potatoes, onions..and whatever else you threw in the boil. I know when we boil we always throw in...

Provided by Debbie W

Categories Other Soups

Number Of Ingredients 11

Ingredients

leftover stuff from a crawfish boil.
peeled crawfish tails
boiled corn takin off the cobb
boiled potatoes peeled and cubed
boiled onions cut up
we usually do mushrooms ..they soak up all the seasoning from the boil..yummm
if the crawfish are large save some claws
1 can(s) chicken broth
1 stick butter
1 pt whipping cream or i have used a can of evaporated milk instead
salt and pepper or tonys if needed..should have good spice from the stuff from the boil

Steps:

1. Prepare all your stuff from the crawfish boil as explained above.
2. In a stock pot pour in broth and add water..depends on the amount of leftover stuff you have. Add onions and potatos. Bring to a slow boil. Left cook for 5 min or so. Add corn, crawfish, muchroom...etc. Add cream and butter. Turn off fire ..add seasoning..cover and let stand for 15 min.

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