Soup from Australia in The World is a Kitchen (Travelers' Tales, $16.95) edited by Michele Anna Jordan and Susan Brady From: Lucy Friedland www.worldisakitchen.com Yabby, Rice and Lemon Soup Serves 4 20 medium-sized live yabbies 1/4 cup butter 1 leek, halved lengthways and thinly sliced 4 cloves garlic, finely minced 3/4 cup vialone nano, or arborio rice 1 quart stock (yabby, fish or chicken) 1 1/2 tbsp. lemon juice finely grated rind of 1 lemon chervil sprigs, to serve Place live yabbies in freezer for one hour or until cold but not frozen (see Note below). Remove and quickly plunge a sharp knife through the center of the head, just behind the eyes. Chop off claws and head and remove abdominal organs with a spoon. Cut tail in half, extract yabby meat. (Claws and shells can be used to make the stock for this dish. Discard head.) Melt butter in a heavy-based saucepan and cook the leek, covered, over low heat for six to eight minutes or until soft but not browned. Add yabby meat and garlic and sauté, uncovered, for another two to three minutes. Take out the yabby meat when half cooked and set aside. Add rice and stock and season with sea salt and freshly-ground black pepper. Cover and simmer soup gently for 20 minutes or until rice is tender, then stir in lemon juice, lemon rind and yabby meat and cook for another one to two minutes or until yabbies are just cooked through. Check seasoning. Ladle soup into warm bowls, scatter with chervil sprigs and serve immediately. Note: Make sure the yabbies you buy are live, since dead uncooked yabbies will deteriorate very quickly. Placing the yabbies in the freezer puts them to sleep, so when they are killed they will not suffer as much and the flesh will remain tender. If yabbies are unavailable, fresh jumbo prawns may be substituted.