Crayfish chowder recipe

Journal entry

 * Deshell the crayfish, then remove heads, pincers and tails. Grind these in a mortar. In a saucepan, fry onion and garlic with a sprig of thyme in butter until transparent. Add the crayfish flesh and fry. Pour in a good vintage Muscadet and then add bouillon.


 * Blend the contents of the saucepan thoroughly, transfer to a stewpot, add dill and simmer. Once done, thicken the soup with a half quart of cream and a tablespoon of butter. Add wild herbs to taste and don’t spare the dill – even a whole bunch will not be too much.