Now finely puree the cooled soup. Now mix in the orange juice and the sour cream and season with salt, Espelette pepper and lime juice and put back in the refrigerator. Keep the plate in the freezer.
Rinse the crayfish with cold water, pat dry with crepe and cut a little (if you don't like crayfish meat, you can omit it, but then season the cream with a little more grated orange peel).
Add the crayfish (alternatively the orange zest) to the cream and briefly bring to the boil. Then mix very briefly with the hand blender until foam forms.
Now put the soup in the soup cup, rub some of the lime and orange zest on top and garnish with the cream foam ..... enjoy your meal .....
This soup also tastes good warm.
Basic recipe for my "grainy vegetable broth"
I would be very happy if everyone would leave a nice comment on the recipe. Critical or suggestions are also very welcome, because I only cook with water. The soup connoisseur thanks you in advance.