Pea and Saffron Soup with Lobster
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Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 40 min.
Ready in
Ingredients
for
- Ingredients
- 1 shallot
- 1 garlic clove
- 1 carrot
- 200 grams Celery
- 400 grams frozen Peas
- 4 Tbsps olive oil
- 4 stems marjoram
- 100 milliliters dry white wine
- 800 milliliters Vegetable broth
- 1 generous pinch Saffron
- 100 milliliters Whipped cream
- Noilly Prat
- salt
- cayenne pepper
- 12 crayfish
Preparation steps
1.
Thaw the peas. Dice the shallot, garlic, carrot and celery. Sauté in about 2 tablespoons of oil for about 1-2 minutes, until softened. Remove the leaves from the marjoram, reserving a few for garnish, and add to the pan. Deglaze with the vegetable broth, add the peas and cook for about 15 minutes. Add the saffron and heavy cream and simmer until slightly thickened. Season with a splash of vermouth, salt and cayenne pepper. Sauté the lobster in a bit of oil for about 1 minute per side. Season with salt.
2.
Divide the soup into bowls and top with the lobster. Garnish with marjoram leaves and serve.
