yabbies in boiling salted water for 4-5 minutes , then plunge into ice
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.
Pour into soup bowls and garnish with watercress and yabby head