Monday, November 7, 2011

Monday Menu: Potato-Cheese Crawdaddies Soup

Potato Cheese Soup
 This all started when I noticed the crawfish at the Hannaford fish counter.  I haven't had them since our only vacation (South Carolina) some twenty years ago.

Starts with 1.5 lbs. of white potatoes.

Cover with stock, add a sliced leek and a whole head of garlic (peeled), simmer till tender (about two hours).  Let cool.  Add 6 ounces grated hard cheese (I used our Connor Abbey).

Whizz with the immersion blender.  Add a 1/4 cup of cream and a couple shakes of Tabasco.

Secret ingredient.  Six spicy pre-cooked Crawdaddies.  Should have gotten a dozen!  Reheat on low.

Potato and Crawfish Soup
Adjust for salt, and done!  Eat the soup and save the mudbugs for good!  They taste a bit like frog's legs.  This recipe makes 10 one-cup servings, but there are bugs for only two.

I may have fished out my ration before service.  Cook's privilege.