RECIPE FOR: 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