Crawfish Soup

Dry the shells in the oven at 400F.

Crush the shells by rolling a bottle over them.

Fry the crushed shells in 3 tablespoons of butter together with 4 sliced tomatoes, 4 garlic cloves and 1 dl tomato paste.

Pour in 3 dl white wine, 1 dl cognac and 6 dl fish bouillon.

Cook for 30 minutes.

Strain and add milk to make 1 liter.

Whip 2 dl cream with 0.6 dl flour and add to soup.

Boil slowly for 5 minutes.

Add cayenne pepper.