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Krehs Suppe — Crayfish Soup

A soup made with crayfish, butter, clear white soup, egg yolks, and seasoned broth.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Crayfish and butter work together. They rank in the top 11% of all ingredient pairs, and cooks put them together in 343 recipes. Both carry anethole, which smells sweet, anise. The science ↓

Krehs Suppe — Crayfish Soup

Ingredients

Directions

Prepare the crayfish

  1. Boil crayfish in water for 15 minutes.

  2. Remove tails and set aside.

  3. Pound shells and claws, mixing with butter until red.

Make the soup

  1. Add clear white soup and simmer for 30 minutes.

  2. Strain the mixture and combine with well-seasoned white soup.

  3. Add crayfish tails and heat the soup.

Finish and serve

  1. Beat egg yolks in a tureen and pour in the hot soup before serving.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Crayfish + buttertop 11% of all pairs
    Smell alikemoderate
    Cooked together343 recipes

    Shared aroma: anethole (sweet, anise).

  2. Butter + eggtop 17% of all pairs
    Smell alikemoderate
    Cooked together118,967 recipes

    Shared aroma: decanal (soap, orange peel).

  3. Crayfish + eggtop 30% of all pairs
    Smell alikemoderate
    Cooked together155 recipes

    Shared aroma: decanal (soap, orange peel).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Crayfish
Shells and claws give the soup its colour and shellfish flavour, while the tails add the meat.
Butter
Fat that draws out the red colour and aroma from the pounded shells.
Clear white soup
Liquid base that carries the crayfish flavour through simmering and straining.
Egg yolks
Enrich and thicken the soup, adding richness and a smooth body.

The step that matters

Pouring the hot soup onto the egg yolks. Egg yolk proteins set with heat, so if the soup is too hot or poured in too fast the yolks scramble and curdle. Pour slowly while whisking so the yolks warm gradually and the soup stays smooth.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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