A sophisticated soup made by Raymond Polito
This crayfish soup is prepared by Raymond Polito in Sete, a harbour town on the French Mediterranean coast. And you won't be surprised to learn that it received an award in the 2005 Hérault Gourmand culinary contest.
Serving: dilute with half water volume, heat gently and slowly and serve with croutons and a French rouille sauce. Try scattering grilled almonds on your crayfish soup.