Crawfish bisque
For the second time, Café Crepp participated in the Maitsev Tartu food festival. In 2026, 26 Tartu food establishments participated in the festival, offering a traditional three-course meal and a matching selection of cocktails and wines. Café Crepp offered a three-course menu to a total of 976 visitors during this month, which was approximately 100 visitors more than in 2025. Traditionally, I post the recipes for the dishes offered on this blog so that those who wish can put together the entire menu at home.
Preparation time: Preparing the soup takes 45 minutes, and preparing the side dishes takes about 30 minutes
Level: Easy
Quantity: About 3.5 liters
Ingredients:
1 kg red bell pepper
1 kg bulb onion
500 g celery stalk
20 garlic cloves
225 g langoustine fond
500 ml white wine, e.g., Chardonnay
500 ml whipping cream
300 g butter
0.5 tsp black pepper
A handful of fresh dill
A handful of fresh parsley
Flour or thickener to make the soup more puree
Preparation:
- Cut the onions, peppers, and celery into pieces, place them in a saucepan, cover with water, add the garlic, and cook until all the vegetables are soft.
- Pour off at least 4/5 of the water from the vegetables.
- Add the white wine and butter. Let the butter melt. Add the langoustine stock and black pepper.
- Coarsely chop the dill and parsley and add to the soup.
- Puree the soup with a hand blender until smooth. You can get an even smoother result using a blender.
- Add the whipped cream to the soup, stir, and bring to a boil. If necessary, add thickener or flour dissolved in a little water to give the soup a more puree consistency.
Side dishes:
Kale crisps:
Clean the kale of coarse stems, place it on a baking sheet, and lightly sprinkle it with cooking oil. Sprinkle a little salt over it. Dry the kale at 110 degrees for about 15 minutes. Stir it during drying so that the kale dries more evenly. Make sure it does not burn.
Cheese crisps:
Grate Andre Grand cheese with a fine grater. Place a handful of cheese in a frying pan lined with baking paper and fry over medium heat until the cheese melts, the cheese crisps acquire a mesh structure, the fat renders out, and the cheese browns. Use the cheese crisps as a garnish for serving bisque.
Slice of bread with herb oil:
To make the herb oil, mix together a handful of fresh dill, parsley, and 2-3 cloves of garlic. Blend everything until smooth and use the resulting oil to season the bread. Cut a thin slice of bread lengthwise, brush with herb oil, and fry on both sides until lightly browned. Serve with crawfish bisque.
Crawfish tails in brine
Cooked crawfish, warmed in boiling water before serving
Serving the food:
Put 1 tablespoon of the crawfish tail meat in the brine on the bottom of the bowl. Add the crawfish bisque and decorate the food by placing pieces of cheese crisps, pieces of kale crisps, and one warmed crawfish on the edge of the bowl. Add a slice of bread with herb oil to the plate.
Ready!!
