Soup du Barry
45 min · 283 kcal · Mediterranean
Cockchafer Soup
A curious old country soup from the days when May bugs were gathered by the basketful from the orchard trees. The beetles are cleaned, browned in butter with leek and thyme, simmered in veal stock and passed to a smooth, nutty broth finished with a spoon of cream and buttered croutons.
Instructions
- Put 30 g of cockchafers in a sealed tub in the freezer for 20 minutes. Tip them onto a board and pull away the hard wing cases, the wings, the legs and the heads, so only the plump bodies remain. Rinse briefly in cold water and pat dry on a cloth.
- Melt 7 g of the butter in a small heavy saucepan over a low heat. Add 20 g of finely sliced leek white and sweat for 3 minutes without colouring, stirring so it stays pale and sweet.
- Raise the heat to medium, add the cleaned beetles and let them brown for 4-5 minutes, pressing them lightly with a wooden spoon; they should smell nutty, like toasted crayfish shells. Dust in 1 tsp of plain flour and cook it out for 1 minute.
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238kcal
10gprotein
20gcarbs
15gfat
2gfibre
Computed from the ingredients against a food database, not estimated. The full nutrient table is in the app.
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