Creamy Crawfish Soup with Italian Seasoned Croutons
Servings
Serves 4-6
Total time
1
hourSoups are a great for feeding a crowd. Hearty soups like this one can stand in as the main dish. This soup gets a major, salt-free flavor boost from BBQ Shrimp Seasoning. While this blend’s name may say Shrimp, we use it in all sorts of ways. Smashburgers, Frittata and Corn Soup to name a few. BBQ Shrimp Seasoning: versatile and full of flavor.
Ingredients
- For the Soup:
1 cup chopped onion
1/2 cup chopped celery
2 cloves garlic, minced
1/2 cup butter
1/2 cup flour
1 quart seafood stock
2 lbs frozen crawfish tails
2 Tbsp BBQ Shrimp Seasoning
2 cups heavy cream
Salt to taste
- For the Croutons:
2 cups cubed hearty white or wheat bread, crusts removed
4 Tbsp Venetian Blend
Instructions
- For the Soup:
- In a heavy dutch oven, melt the butter and sweat the onion and celery until clear and softened. Add in the garlic and saute until just fragrant.
- Add in the BBQ Shrimp Seasoning along with the flour and mix until a paste forms with the butter, seasoning and vegetables. Stir continuously until the paste turns a shade darker–you are making a blonde roux.
- Slowly whisk in the seafood stock until well combined. Bring to a boil and lower to a simmer.
- Add in half of the crawfish tails and simmer for 20 minutes.
- Puree with a stick blender or in batches in a blender. Adjust the consistency of the soup with the heavy cream. Taste and adjust with more BBQ Shrimp Seasoning and salt. Stir in the remaining crawfish tails.
- For the Croutons:
- Place the bread cubes in a bowl. Drizzle with 2 Tbl Rosemary Extra Virgin Olive Oil and sprinkle with the Venetian Blend. Toss to combine and coat all surfaces.
- Heat a nonstick pan over medium-high heat and drizzle in Rosemary Extra Virgin Olive Oil to coat the bottom. In batches, brown the bread cubes until toasted on all sides.
- Serve the soup with croutons on top.
2 Comments
Very good and easy.
Thanks so much, Jo!