RECIPE FOR YABBY: Cream of Watercress and Yabbie Soup

Ingredients: 1 litre Chicken Stock 1 litre Fish stock 300gm Yabbies in shells 100gm onion 40gm celery 30gm garlic 80gm leek 20gm ginger 250ml white wine 200ml Noily Prat 500gm flour 150 gm butter Watercress puree 200ml cream 200gm spinach 200gm watercress 3 watercress leaves 1 yabby head.

Method Cook yabbies in boiling salted water for 4-5 minutes , then plunge into ice water. Peel yabbies, keeping all shells. In a warm large pot add butter and sweat off vegetables  and ginger, with lid on until soft, then add flour and cook further 5 mins. Add alcohol and finally stocks. Cook soup base for an 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 cook in ice water. Drain thoroughly.  When cold, squeeze out excess water. 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 Pour into soup bowls and garnish with watercress and yabby head

Best Fish Stew in the World	Crawfish Etouffee	Crawfish Cakes with Mustard Sauce	Chili Crayfish