Soupe de Langouste
Crayfish Soup(2-3 servings)
How to serve: Pour the contents of the jar in a saucepan added with a half volume of the water jar. Heat for 5 minutes and serve it very hot in a soup tureen accompanied by garlic’s croutons and roulle.
Received an award in the 2005 Hérault Gourmand culinary contest.
Ingredients : Crayfish 25%, water, tomatoes, vegetables, olive oil, white wine, flour, garlic, salt, pepper, saffron and flavourings.
Use within 2 years.
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