Bring the pot back up to a simmer.

Cream of crawfish soup 1/2 lb. Turn heat back on to medium and add cream, salt and pepper. Add onion, and cook until translucent, 4 to 6 minutes.

3 3 ⁄ 4 lb.

Be careful not to spatter hot. Ladle soup into bowls and top with crawfish and green onions. Store in an airtight container in the freezer for up to 3 months.

Heavy cream 1med.onion salt & pepper to taste 2 t.

2 stalks celery, chopped 1 medium carrot, peeled and chopped 6. In a large dutch oven, melt butter over medium heat. Add crawfish tails and sauté for an additional 10 to 15 minutes over medium heat.

Thaw overnight in the fridge.

Follow the recipe instructions through blending the soup. Puree soup using an immersion blender or working in batches, puree in a blender. Place in a dutch oven on the.

Saute’ vegetables in butter until tender.

1 cup chopped green bell pepper; Add crawfish tails and cook about 10 minutes over medium heat. Cook for 15 minutes on medium low heat.