Yellow Bell Pepper Soup with Noble Fish and Crayfish

half an hour, elaborate Cut the yellow peppers and the peeled shallots into coarse pieces. Heat a little butter in a frying pan and sauté the peppers and shallots. Deglaze with white wine and reduce. Pour in beef broth and simmer gently until peppers are tender. Whisk bell pepper soup, empty through a sieve and thicken (assemble) by stirring in cold pieces of ice-cold butter, season strongly with salt and freshly ground pepper.

Pluck basil leaves from stems and cut into narrow strips, or blend briefly.

Briefly bring the crayfish to the boil in the salted boiling water and leave to soak for 5 minutes. Then take out the shrimps and remove the intestines. Cut the fillets into strips and toss the deveined crayfish in butter.

Arrange soup in deep heated plates, bring fish fillets and crayfish to the table as a garnish in the soup.

Tip:

The bell pepper soup becomes especially yellow when saffron is added during the reduction!

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