Name: Crustacean Soup with Saffron and Morels
Yield: Makes 4 Main-Course Servings
Cuisine: France
Ingredients: salt and pepper; 1 small onion, chopped; 1 small carrot, chopped; 20 fresh or dried morels; 1 teaspoon white wine vinegar if you have lobster coral; 2 1-½-pound lobsters, preferably female; 1 teaspoon Cognac if you have lobster coral; 12 large shrimp, preferably with heads; 4 medium-size tomatoes, cut in half crosswise and seeds squeezed out; 1 garlic clove, crushed; 3 tablespoons olive oil; 20 live crayfish, about 1 pound; 2 cups fish or chicken broth or water; ¼ teaspoon saffron threads, soaked in 1 tablespoon water for 20 minutes; ¼ cup Madeira if you’re using dried morels; ¾ cup heavy cream; 1 small bunch of chives, finely chopped

Preparation info

Makes
4
Main-Course Servings

Difficulty
Easy

Appears in

Splendid Soups

By James Peterson

Published 2000

About

When I first tasted this dish—actually it’s more like a stew than a soup—I was working in a 3-Star restaurant in the French countryside. As a lowly apprentice I’d spend the mornings preparing the lobsters and langoustes that arrived every morning from Brittany, the live Bulgarian crayfish, and morels from the local forests—all for this amazing dish. The result was astonishing.

Before you set out to make this soup, be aware that it requires a major shopping trip and that all your org

Ingredients

Method

Become a Premium Member to access this recipe

Unlimited, ad-free access to hundreds of the world’s best cookbooks
Over 150,000 recipes with thousands more added every month
Recommended by leading chefs and food writers
Powerful search filters to match your tastes
Create collections and add reviews or private notes to any recipe
Swipe to browse each cookbook from cover-to-cover
Manage your subscription via the My Membership page

Already a member?

Monthly plan

Annual plan

'Brilliant app for foodies'

'Spotify of cookbooks'

No reviews for this recipe

Ingredients

Method

Part of