Creamy Seafood Soup

Ingredients

• 1 onion
• 1 Garlic clove
• 1 Carrot
• 1 stalk Celery
• 1 tbsp lobster butter
• 100 ml dry white wine
• 750 ml fish stock
• 2 thyme sprigs
• saffron strands
• 1 bay leaf
• 450 g seafood (e.g., shrimp, mussels, squid rings; ready‑to‑cook or frozen)
• 120 ml heavy cream
• 1 tbsp Lemon Juice
• 1 tbsp Worcestershire sauce
• Salt
• Cayenne pepper
• 2 tbsp freshly chopped parsley
• 1 organic lemon (for garnish)

Instructions

1. 1.

   Peel and finely dice the onion and garlic. Peel and dice the carrot. Wash, strip, and dice the celery. Sauté the onion and garlic in a pot with the butter until translucent. Add the carrot and celery and cook for about 3 minutes. Deglaze with wine and stock. Add thyme, saffron, and bay leaf; simmer gently for about 30 minutes.

2. 2.

   While the soup simmers, rinse and pat dry the seafood (thaw if frozen). Strain the soup through a sieve and reduce further or add more stock as needed. Add the seafood and cook for about 10 minutes. Then stir in cream, lemon juice, Worcestershire sauce, salt, and cayenne pepper. Ladle into preheated bowls and garnish with sliced lemon and fresh parsley.