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1
Put the crawfish in a large container filled with salted water.
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2
Let sit for 30 minutes.
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3
Drain and rinse in cold running water until the water runs clear.
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4
To make the crawfish stock:
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5
Combine the 3 quarts of water, salt, crab and shrimp boil, onions, celery, lemons, bay leaves, and peppercorns in a heavy 8-quart stockpot.
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6
Bring to a boil and cook for 5 minutes.
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7
Add the purged crawfish in a basket and cook until they turn bright red, 10 to 12 minutes.
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8
Transfer the crawfish to a baking sheet and spread evenly to cool.
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9
When cool enough to handle, peel the crawfish, reserving the tails and discarding the shells.
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10
Strain the cooking liquid through a fine mesh strainer into a clean container.
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11
(Alternately, if live crawfish are not available, add 1 pound of shrimp shells to the boiling liquid.
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12
Boil for 30 minutes to make a rich shrimp stock.
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13
Strain the cooking liquid and discard the shells.)
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14
Trim the leeks, discarding the green tops.
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15
Cut the white parts crosswise into 1/2-inch slices and put them in a bowl of ice water to soak for 5 minutes.
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16
Drain, then place in a fresh bowl of ice water and soak again for 5 minutes.
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17
Drain well.
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18
Melt the butter in a Dutch oven or large, heavy pot over medium-high heat.
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19
Add the leeks and cook, stirring, until soft, about 5 minutes.
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20
Add 1 quart of the strained stock and the potatoes.
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21
Reduce the heat to medium-low and simmer, stirring occasionally, until the potatoes are soft, about 25 minutes.
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22
Remove from the heat and puree the mixture until smooth with a hand-held immersion blender, or in batches in a food processor or blender.
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23
Adjust the seasoning, to taste.
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24
Scald the cream in a small saucepan over medium-high heat.
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25
Remove from the heat and add to the pureed soup, stirring well with a large wooden spoon.
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26
Chill the soup completely before serving.
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27
For the Lemon Poached Leeks:
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28
Trim the leeks, discarding the green tops.
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29
Cut into thin strips and place in a bowl of ice water.
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30
Soak for 5 minutes to remove any grit, then drain.
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31
Place in a clean bowl of ice water and soak again for 5 minutes.
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32
Drain well.
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33
Combine the crawfish stock, wine, lemon peel, bay leaves, and pepper in a medium saucepan.
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34
Bring to a boil.
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35
Reduce the heat to medium-low.
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36
Add the leeks and simmer until tender, about 10 minutes.
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37
Remove from the heat and let the leeks sit in the poaching liquid for 10 to 15 minutes.
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38
Drain in a fine mesh strainer.
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39
Discard the bay leaves and reserve the poaching liquid as desired for another use.
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40
Set the leeks aside until ready to serve.
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41
For the French Bread Croutons:
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42
Preheat the oven to 400 degrees F.
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43
Place the bread on a baking sheet and brush 1 side of each slice with the olive oil, then lightly season with the salt and pepper.
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44
Bake for 8 minutes, or until light golden brown.
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45
Remove from the oven and let cool slightly.
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46
Serve the croutons to accompany dips or soups.
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47
To serve, ladle the soup into bowls and arrange 8 to 12 chilled, cooked crawfish tails around the edge of the soup.
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48
(Alternately, if using frozen tails with shrimp stock, see directions in the headnote, above.)
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49
Place 1 heaping tablespoon of the Lemon Poached Leeks in the center of the bowl, and serve with the croutons.
