*  Exported from  MasterCook  *
 Recipe By     : 
 Serving Size  : 6    Preparation Time :0:00
 Categories    : Soups/stews
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    4       tb           Butter, unsalted
    2       lb           Crayfish -- cleaned, shelled
    1       ea           Onions -- chopped fine
    2       ea           Garlic cloves -- chopped
    1       ea           Fennel sprig -- (optional)
    1       sm           Pepper, hot -- left whole
    4       c            Water
    1       c            Milk, coconut
    2       ea           Egg yolks
                         Salt -- to taste
     Heat butter in heavy saucepan and add crayfish,
   onion and garlic. Saute over medium heat until the
   crayfish have changed color, about 5 minutes. Add the
   fennel, hot pepper and water. Cover and cook at a
   gentle simmer for 30 minutes. Remove and discard the
   fennel and the hot pepper. Remove the crayfish and
   pound in a mortar and push through a fine sieve or
   reduce to a puree in an electric blender with a little
   of the stock.
     Return the pureed crayfish to the saucepan, add the
   coconut milk and heat through. Beat the eggs yolks
   with a little of the soup and stir into the saucepan.
   Cook over low heat, stirring constantly, until the
   soup is lightly thickened.
     The crayfish shells may be simmered the water first
   to make a more flavorful stock instead of using plain
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