Cream of Crawfish Soup

Place crawfish tails in a blender and process until they are pureed; set aside.

Melt butter; add flour, stir and cook for about 5 minutes (do not brown).

Add onions and cook until tender. Add pureed crawfish tails, stirring and cooking for 5 minutes. Slowly add cream and water, stirring constantly.

Add paprika, cayenne pepper, salt and parsley.

Cook slowly for 20 minutes on a slow flame.

Serves 16 as appetizer (demitasse) or 6 to 8 for cups of soups.