Cream of Radish and Leaf Soup, Served with Crayfish Tossed in Saffron Butter

Put the vegetables for the stock in a saucepan and simmer covered for 5 hours at a low temperature. Add the tomatoes and herbs and let simmer for another 20 minutes.

Dice the radishes and let them steep in butter at a low temperature for about 20 minutes. Blanch the radish leaves in a ladle of the stock. Season both with a little salt and pepper. Then puree them separately. Put the strained radishes in the stock. Since radishes have very different levels of heat, season to taste beforehand and dose the amount depending on the degree of heat. Add the passed radish leaves and dose the amount depending on the color you want. Add the cream and simmer a little. Thicken with cornstarch and season with natural salt from the mill and pepper. Do not over-salt as the crayfish also bring seasoning.

Put the saffron in the butter and let it out at a low temperature until the butter takes on the color of the saffron. Set aside and let rest. Just before serving, heat the crayfish in the saffron butter and add to the soup with the melted butter. Serve with fresh bread if necessary.