Claws and heads of 1 kg crayfish; a handful of crayfish tails; 2-4 shallots; 2-3 cloves garlic; 1 carrot; 3 cm ginger; ½ cup dry white wine; 4-5 tbsp crème fraiche (or extra thick cream); a few stems basil (+ a handful of leaves); 3 tbsp olive oil; butter; a pinch of dry chilli; a few tarragon leaves; salt, white pepper
Fry the garlic in some oil, add the heads and claws from the previously steamed crayfish. Add all the chopped vegetables apart from the ginger and fry on a medium heat until the onion is soft. Add a knob of butter, the wine and reduce. Add enough water to just cover the contents of the pan and bring to the boil. Add the basil stalks and chopped ginger and cook on a medium heat for 20 minutes. Strain the soup and return it all to the pan. Add the tarragon leaves, ground chilli with salt, white pepper, crème fraiche, and blend it all in a blender slightly. Heat it through and strain once again. Meanwhile quickly fry the tails in some butter. Place them in soup bowls and pour over the soup. Add a spoon of crème fraiche and place some basil leaves on top. Serve immediately with croutons.