Instructions: Peel the yabbies and keep the meat to one side.

Sautee the shells in the butter until lightly browned.

Briefly whizz the fried shells in a food processor until finely chopped but not a mush.

Scrape the shells into a saucepan.

Add 500ml seasoned water the chopped leek dill and coriander seeds and simmer for 20 minutes.

Sieve into a clean pan and discard all the bits and pieces collected in the sieve.

Peel the Jerusalem artichokes and put into a bowl of acidulated water (water with a dash of lemon juice).

This will prevent discolouration.

Put the artichokes and potato into the yabby st Bring to the boil turn down the heat and simmer for 20 minutes or until soft.

Using a processor (or hand blander for a cappuccino froth) blend to a smooth purse Add extra stock or milk if it needs thinning.

Finish with a squeeze of lemon juice taste and the seasoning.

Put a peeled and sliced yabby into each small bowl.

Divide the soup between the bowls and top with a slice of yabby.

Serve with buttered fingers of warm toast topped with a smear of caviar.

Makes 6 small servings

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