Crayfish Soup

For the crayfish soup, heat olive oil in a pot. Fry the crayfish well in it.

Take them out of the pot and remove the meat. Peel and chop the garlic clove. Put the carcasses back into the pot and add the tomato paste and the herbs (except the chives) and garlic.

Sauté briefly and deglaze with cognac. Add white wine and the fish stock. Let everything simmer gently for about 1 hour. Then strain the soup and add the whipped cream. Season to taste with salt and cayenne pepper.

Clean and chop the chives and add to the soup. Serve the crayfish soup still hot in deep plates or bowls.

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