Cream of Radish and Leaf Soup, Served with Crayfish Tossed in Saffron Butter
Total Time2 hours hrs 50 minutes mins
Servings: 5 people
vegetable stock
- 1 Leek
- 0,25 Fresh celery
- 3 Carrots
- 1 bunch Spring onions fresh
- 1 tbsp Herbal mixture
- 1 Tomato
- 1 bunch Parsely
- 1 bunch Lovage
- 1,5 L Water
Radish cream
- 2 bunch Radishes fresh
- 50 g Butter
- 1 tsp Salt
- 1 pinch Pepper
- Food starch
- 100 ml Cream
Crayfish insert
- 75 g Butter
- 1 g Saffron threads
- 250 g Crayfish
Radish cream
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.
Serving: 100g | Calories: 69kcal | Carbohydrates: 0.8g | Protein: 2.1g | Fat: 6.4g