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Country Crayfish Soup


Serves 4


1 Tbs unsalted butter

1 Tbs olive oil

4 garlic cloves, minced

1 large onion, chopped

3 Tbs fresh fennel leaves, minced

3 large, fresh tomatoes, peeled, seeded and chopped

1 cup light beer

Juice of one fresh lemon

1 sprig fresh tarragon

Salt and freshly ground black pepper, to taste

20-36 crayfish, washed and cleaned

Fresh flat-leaf parsley, chopped, for garnish


In a large heavy saucepan, heat butter and oil over medium heat.

Add garlic and onion; sauté until barely limp.

Add fennel, tomatoes, beer, lemon juice, and tarragon. Simmer slowly for 30 minutes.

Add salt and pepper to taste. Add crayfish and cook for 10 minutes.

Serve in shallow soup bowls and garnish with chopped flat-leaf parsley.

Gilbertie, Sal. Kitchen Herbs: The Art and Enjoyment of Growing Herbs and Cooking with Them: New York, Bantam Books, 1988


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