Chef John Folse's Cream of Cauliflower and Crawfish Soup


Prep Time: 1 1/2 Hours
Yields: 12 Servings

This soup can be altered a variety of ways. You can substitute the crawfish with duck or chicken for a different taste, or you can eliminate the meat entirely and use chicken stock to create a velvety cream of cauliflower soup.

Ingredients for Stock:
1 pound whole crawfish
I head cauliflower, quartered
4 quarts cold water
1 cup diced onions
1 cup diced celery
1 cup diced carrots
1 bay leaf
1 tbsp black peppercorns
1 cup dry white wine

In a 2-gallon stockpot, combine all stock ingredients except cauliflower. Bring to a rolling boil, reduce to simmer and cook 30 minutes. Remove crawfish and reserve for garnish if desired. Strain stock, discard vegetables and return to pot. Add cauliflower and bring to a boil. Cook until cauliflower is tender, but not falling apart. Remove cauliflower and set aside. Reserve 2 1/2 quarts stock.

Ingredients for Soup:
2 pounds crawfish tails
reserved cauliflower
1 cup butter
2 cups diced onions
2 cups diced celery
1 cup diced bell peppers
1/4 cup minced garlic
1 cup flour
2 1/2 quarts reserved stock
1 ounce brandy
1 pint heavy whipping cream
1 cup sliced green onions
1 cup chopped parsley
salt and cracked black pepper to taste

In a 2-gallon stockpot, melt butter over medium-high heat. Mix in onions, celery, bell peppers and garlic. Sauté approximately 15 minutes, stirring constantly. Add cauliflower, mash and allow to brown slightly. Whisk in flour, stirring constantly until a white or light brown roux is achieved. Add stock, one ladle at a time, stirring constantly. Stir in brandy and whipping cream, bring to a rolling boil and reduce to simmer. Cook approximately 30 minutes. Add crawfish tails, green onions and parsley. Season to taste using salt and pepper.