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Amber Harvest Soup

Food Safety:

Use only food-grade, farmed cockroaches (like dubia or Madagascar hissing roaches from edible-insect suppliers). Never use wild roaches. Freeze for 24 hours to humanely dispatch and sanitize, then thaw in the fridge and rinse well. Those with shellfish allergies should avoid this dish.

Ingredients:
20–24 cleaned roaches, 2 medium onions (plus a few cubes raw for garnish), 3 sliced garlic cloves, 1 tsp grated ginger, 2 tbsp oil, 1 tbsp butter, 1 small diced potato (or ½ cup parsnip), 3 cups stock, ½ cup coconut milk or cream, 1 bay leaf, salt, pepper, herbs (parsley or cilantro), 1 tbsp rice vinegar or lemon juice, and optional smoked paprika or chili flakes.

Method:
- Dry thoroughly to prevent splatter.
- Optional blanch: 30–45 seconds in salted simmering water, then dry.
- Crisp-fry: Heat oil, fry roaches 2–3 min until deep golden; salt lightly and drain.
- Caramelize aromatics: Sauté onions in butter until golden; add garlic and ginger for 1 min.
- Build soup: Add potato, bay leaf, and stock; simmer 12–15 min until tender.
- Blend smooth, remove bay leaf.
- Enrich: Add coconut milk, salt, pepper, and vinegar or lemon; simmer briefly and adjust seasoning.
- Serve: Ladle soup, top with crispy roaches, chopped herbs, and raw onion cubes. Serve immediately.

Flavor Profile:
A velvety, mildly sweet onion base with warmth from garlic and ginger. The fried roaches add a nutty, toasty crunch—like sunflower seeds or crispy shallots.

Serving Suggestions:

Pair with buttered crusty bread or jasmine rice, a lime-salted cucumber salad, and a dry Riesling, chilled Gamay, or unsweetened lemon iced tea.