Crawfish Bisque Le Meritage
Recipe courtesy of Chef Michael Farrell, Le Meritage, Maison Dupuy Hotel, New Orleans, LA
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In a large stock pot, combine the butter and oil, cook until hot. Add the onion and craw- fish. Sauté for 20 minutes. Add the cut potatoes and shrimp stock and cook over medium low heat for 1 hour.
Puree the soup in a blender. Add 1 pint of heavy cream and the cognac, stir. Salt and pepper the soup to taste.
Pour into soup bowls and garnish with the other pound of tails and chives.