1/2 lb. Louisiana crawfish tailmeat

1 T. flour

1 t. butter

1 qt. milk

1/2 c. heavy cream


Salt & pepper to taste

2 T. dry sherry

Whipped cream for garnish

Chopped parsley and paprika

In top of double boiler, blend flour and butter until smooth. Gradually add milk and cream. Add whole onion, salt, pepper and crawfish. Cook mixture over hot water for 15-30 minutes. Soup should be the consistency of thin cream. Remove onion before serving. Serve hot with a dollop of whipped cream and a sprinkle of parsley and paprika. Serves 6. to 8.