Cream of Watercress and Mulataga Yabby Soup
| Chicken
Stock 1 litre Fish Stock 1 litre Mulataga Yabby Shells 300gm Onion 100gm Celery 40gm Garlic 30gm Leek 80gm Ginger 20gm White Wine 250ml Noilly Prat 200ml |
Flour
500gm Butter 150gm Watercress Puree Cream 200ml Watercress 200gm Spinach 50gm Mulataga Yabby Tails 4 peeled Watercress Leaves 3 Mulataga Yaby Head 1 |
 |
Cook Mulataga Yabby in boiling salted water for 4-5 minutes then plunge into ice water to stop cooking process.
Peel yabbys, keeping all shells. In a warm large pot add butter and sweat off ingredients in brackets with lid until soft then add flour and cook for further 5 minutes then add alcohol and finally stocks. Cook soup base for another hour then pass through a fine strainer.
Reduce cream down by half then allow to cool. Cook watercress and spinach very quickly in boiling water (10 seconds) then cool in ice water. Drain thoroughly. When cold squeeze out excess water. Then add to reduced cream and puree in food processor. When very fine pass through a fine strainer.
Heat soup base.
Arrange yabby tails in soup bowl then add watercress puree to boiling soup base. Adjust seasoning. If possible blend soup base with bamix hand blender till light and foamy.
Pour soup into bowls and garnish with watercress and Mulataga yabby head.
Mulataga Aquaculture
P O Box 343, Gosnells, Western Australia 6110
email: mulataga@nettrek.com.au
Tel: (618) 9455 2199 Fax: (618) 9455 2198