#37 Lobster soup with saffron

A delicious dish yet not as luxurious (or expensive) as it may sound! Celery has a distinct aroma which perfectly balances the flavor of the lobster and saffron brings both taste and color to this must-eat soup. Highly recommended in case you need one of the best and quickest recipes for seafood soup! 😉

WHAT YOU NEED:

250g of lobster bits (I bought frozen lobster bits without the shell)

1 celery

2 carrots

100g of potatoes

1 pinch of saffron

A vegetable stock

½ of a dry onion

HOW TO:

Fry the onion for a while and add the vegetable stock. Stir well until the vegetable stock melts. Add the potatoes, the carrots and the celery and pour plenty of water in order for them to boil. Leave them boil for about 15 minutes in medium temperature and add the saffron. Boil for another 15 minutes and let the soup cool off for a while.

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Pour it in a blender in order for it to get a more velvety texture. Pour it back to the saucepan and add the lobster. Boil for another 10 minutes and the soup is ready! Add a little bit of parsley on top of your dish.

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Good luck!

Denise 🙂

3 thoughts on “#37 Lobster soup with saffron

  1. This looks interesting and I just bought some frozen lobster bits. One thing I’m not clear about is the vegetable stock – could be different here in US. I didn’t see any liquid listed. Is your stock a liquid block that’s frozen? If we were to use just plain liquid veggie stock that’s not frozen, how much of it do you think we need? 4 cups? (or whatever equivalent in liters)

    Thanks!

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