Cream Of Chervil Soup With Crawfish - cooking recipe

Ingredients

1 tbsp butter
2 None shallots, peeled and finely diced
2/3 lb potatoes, peeled and cut into cubes
3 1/4 cups vegetable stock
1/2 cup heavy cream
2.5 oz frozen puff pastry, left at room temperature for 10 mins
1 None egg yolk, beaten with 1 tbsp water
1.5 oz fresh chervil, chopped
5.25 oz crawfish meat
1 None lime, zested
2-3 tbsp olive oil

Preparation

Melt butter in a saucepan, add shallots and potatoes and saute for 5 mins. Season then add stock and cream. Bring to a boil, cover and cook for 18-20 mins.
To make the puff pastry flowers, preheat oven to 400\u00b0F. Line a baking tray with parchment paper. On a floured surface, roll out pastry dough to a 7 x 8 inch rectangle. Cut out 20 - 3/4 inch flowers. Arrange on prepared pan and brush with egg wash. Bake for 10 mins then allow to cool on a wire rack.
Remove soup from heat, add chervil then puree. Season and add a pinch of sugar. Add crayfish, heat through then ladle into warmed serving bowls. Mix lemon zest and olive oil then drizzle over soup. Garnish with pastry flowers.