Servings
8-10
Total time
45
minutesThis beautiful, decadent soup is our take on Belle River Crawfish Soup from Louisiana Travel. This creamy cauliflower and potato soup base is a delicious delight on its own. Now, bring in the crawfish! Garlic Jalapeño Oil and Unholy Trinity bring big flavor to this South Louisiana classic. Looks decadent. Sounds fancy. But trust us, this one is one-pot, under-an-hour easy!
Ingredients
1 head cauliflower, cut into florets
1 leek, white part, chopped
1 medium onion, chopped
1 carrot, chopped
1 large yukon gold potato, peeled and chopped
1 tsp salt
1 Bay Leaf
1 Tbl Unholy Trinity
1 lb crawfish tails, divided
6 cups seafood or vegetable stock
2 cups heavy cream
1 tsp Roasted Garlic Sea Salt
Instructions
- Place the cauliflower, leek, onion, carrot, potato, Unholy Trinity, Garlic Jalapeño Extra Virgin Olive Oil, Bay Leaf, 1/2 lb crawfish tails and Roasted Garlic Salt in a dutch oven. Cover with stock. Bring to a boil and lower heat to a simmer.
- Cover with a lid and simmer until the cauliflower and potato are tender and the onions are clear.
- Remove the Bay Leaf. Puree with an immersion blender right in the pot or move to a traditional blender, working in batches, (be sure to vent the lid) and puree.
- Return to the pot set over low heat. Add in the cream. Bring to a simmer. Heat through and taste. Adjust with salt if needed. If the soup is too thin, simmer to reduce the consistency.
- When the you’ve achieved the consistency you like, add in the 1/2 lb of reserved crawfish tails. We sauteed the reserved crawfish tails in a little butter with sliced scallions and used it as a topping for the soup. So good!
