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Preptime: 10 min.Cooktime: 45 min.
Carbs: 23g
Fat: 5g
Fiber: 3g
Protein: 10g
Satfat: 1g
Sodium: 718mg
2 tablespoons peanut oil
3/4 cup chopped onions
3/4 cup chopped celery
1 tablespoon minced garlic
1 red chili pepper, minced
3 green tomatoes, cored and chopped
2 quarts chicken stock
1 tablespoon salt
1/2 teaspoon black pepper
3 bay leaves
2 tablespoons lemon juice
1 teaspoon grated lemon zest
1/2 cup buttermilk
For the lemon yogurt:
1/2 cup yogurt
1 tablespoon lemon juice
1 1/2 tablespoons lemon zest
For the garnish
1/2 pound cooked crayfish tails
Directions:
1. Heat the peanut oil in a soup pot over medium heat. Add the onions and celery and saute until they turn translucent, about 8 minutes. Add the garlic and chili peppers and cook 1 more minute. Add the tomatoes and cook until most of the liquid is released from the tomatoes, about 10 to 15 minutes.
2. Add the stock, salt, pepper, bay leaves, lemon juice and lemon zest. Bring to a simmer and cook for 30 minutes. Remove from the heat, puree and strain through a medium (not fine) strainer. Stir in the buttermilk.
3. Meanwhile, make the lemon yogurt. Heat the lemon juice and zest together in a small saucepan. Remove from heat and stir it into the yogurt. Chill.
4. Warm the crayfish tails in peanut oil or white wine.
5. Place the crayfish tails in the soup bowls and pour in the hot soup. Garnish with a dollop of the lemon yogurt.
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