Courtesy of Esterházy
Quinquin Soup with Crayfish
Ingredients (for 4 people):
½ bottle of Esterházy Quinquin (sparkling wine)
325 ml whipping cream
3 egg yolks
1 pinch of sweet paprika
Sugar (to taste)
125ml Esterházy Quinquin
1 dozen shelled crayfish
Bring the vegetable broth with the ½ bottle of Quinquin to a boil. Remove from heat.
In a separate bowl, add the 3 egg yolks and 200 ml of the whipping cream. Mix well. Then, stir in the cream mixture in the soup. Add salt, paprika and sugar to taste.
Whip the remaining cream until stiff.
Add the rest of the wine to the soup and gently fold in the whipped cream.
Distribute the crayfish on pre-warmed soup plates and pour the warm soup.
Garnish with garlic croutons and serve with a glass of Quinquin.
Editor’s note: The recipe does not specify a cooking method for the crayfish, so please prepare them using your preferred method. The recipe has been edited for clarity.
Proofread and edited by Robert Sakai-Irvine