Soup of Blue Cheese with Fried Crab Tails

Remove the shell from the crayfish tails and remove the intestines, clean. Cut cress into small pieces. Cut chili pepper into rolls, crumble blue cheese.

Peel onion and cut into small cubes. Bake bread until crisp and cut into slices.

Lightly brown onions in hot clarified butter and a tiny bit of canola oil, dust with flour, mix in, pour in cold vegetable soup, stir until smooth. Add white wine, simmer, add whipped cream, fold in cheese and season with salt and pepper.

Heat frying pan with canola oil, fry crab tails and chili briefly at moderate temperature.

Serve:

Arrange soup in cup or possibly tureen, spread crayfish tails and chili evenly over it, sprinkle with radish sprouts and cress – put on bread.

Tip: Instead of clarified butter, you can also use butter in most cases.

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