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Now
for the crayfish, remove the tails and dump the heads in the
already simmering stock, put the lid on and let the whole
lot bubble softly away. If there will probably not be enough
water to cover the heads, so every once and a while push the
head on the top to the bottom.
Buy
the time the heads are cooked well, the water level should
have risen abit. This is where you take a strainer and remove
the roots and heads ect from the water.
While
the stock was brewing you can probably be preping the crayfish
tails, removing the flesh and choping it into chunks. Once
that is done take the choped up leeks, spring onions, dhania
and put it in some olive oil in a large frying pan. Get the
oil hot and add some garlic and your favourite herbs with
the crayfish chunks. Again dont go over board with the salt.
Fry the crayfish up until cooked...it should be tempting you
to steal a 'taster' by now!
Now
go back to the pot with the stock, and add the contents of
the frying pan to the stock. Using a hand held blender pure'
the mixture until you get the right consistancy you want.
(some folk like bigger chunks than others) Now put the pot
back on the stove and simmer.
Now
you can add the cream, how much.... I dono....thats why it
is called 'Moer By' in english:- 'Slapped together' or in
hippy terms ' Zen Chow'
No seriously
Dannie used about half a liter buy the looks of things.....at
the time.
Dannie
likes his soup a pinkish colour so he added some tumeric and
tomato paste...tomato sauce will probably work aswell. He
then blew my socks off and threw in two teaspoons of sugar?????
Round about now you can start to add any additional spices
and salt if needed.
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