Spinach soup with crayfish

Ingredients for 4 servings:

• 300 g spinach, fresh
• 1 pack of crayfish (crayfish)
• 50 g sheep’s cheese or goat’s cheese
• 1 class jar liqueur, (aniseed liqueur)
• 1 small onion(s), diced
• 1 clove(s) garlic, diced
• 1 lemon(s), organic
• 1 jar fish stock
• 200 g cream
• 1 tbsp butter
• salt and pepper
• nutmeg

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

and sheep’s cheese

Thoroughly clean the spinach and remove any coarse ribs. Blanch the spinach for a few seconds in a large pot of salted water and then refresh in ice-cold water. Melt the butter in a pot, sauté the onion and garlic, then deglaze with the anise liqueur and reduce briefly. Pour in the fish stock and cream and add the spinach to the pot. Cook briefly. Transfer everything to a blender and blend thoroughly until no residue is visible. Return everything to the pot and season with salt, pepper, nutmeg, and a few squeezes of lemon juice. Remove the crayfish from the package, rinse under running water, and place in the middle of the plates. Pour the soup around the crayfish and serve with shaved feta cheese and a few lemon zests.