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Crayfish Soup


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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.

Composition :
Water, tomatoes, lobster 20%, white wine, extra virgin olive oil, milk, vegetables, locust bean flour, garlic, salt, pepper, spices and carrageenan (seaweed extract).

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