Crayfish, tomato and sherry soup

Ingredients for 2 servings:

• 1 jar of crustacean stock, 400 ml or crustacean paste + 400 ml water
• 3 tbsp, heaped tomato paste, 3x concentrated
• 100 g cream, min. 30% fat
• 110 ml dry white wine
• 4 tbsp dry sherry
• 100 g crayfish
• pepper
• 1 pinch(s) thyme
• 1 pinch(s) basil
• 1 pinch of chili powder
• 1 tsp, sautéed dill
• 1 dashes lemon juice or lemon juice concentrate
• 1 pinch(s) of chives
• 1 baguette(s) or white bread
• possibly sauce thickener

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 35 minutes

Spicy and delicious tomato cream soup with crab, white wine and sherry

Bring the stock or water to a boil, stirring in the crustacean paste if desired. Reduce the heat to low. Add tomato paste, cream, white wine, sherry, and the halved crayfish. Then add the spices. Be careful not to add too much pepper and chili; the soup shouldn’t taste too spicy. Thicken slightly with a thickener, if desired. Let it simmer for 10 minutes, but do not allow it to boil. Lightly toast the bread and serve with the soup.