Name: Chilled pea soup with lobster and risoni salad
Prep time: 60 min
Cook time: 20 min
Total time: 80 min
Yield: 1
Ingredients: 20.00 gm unsalted butter; 60ml olive oil; 1 leek, white part only, thinly sliced; 500g fresh peas or frozen peas; 1 potato, peeled, chopped; 750ml chicken stock; 125ml cream; 200g risoni*; 20.00 ml chopped chives; 20.00 ml chopped chervil or flat-leaf parsley; 42.00 gm lemon juice; 20.00 ml preserved lemon*, pith and pulp removed, finely chopped; 1 small cooked lobster

Chilled pea soup with lobster and risoni salad

0 Likes

Prep Time:
60 minutes

Cook Time:
20 minutes

Total Time:
80 minutes

Elegant lobster and pea soup with risoni salad - perfect for special occasions.

Ingredients:

20.00 gm unsalted butter
60ml olive oil
1 leek, white part only, thinly sliced
500g fresh peas or frozen peas
1 potato, peeled, chopped
750ml chicken stock
125ml cream
200g risoni*
20.00 ml chopped chives
20.00 ml chopped chervil or flat-leaf parsley
42.00 gm lemon juice
20.00 ml preserved lemon*, pith and pulp removed, finely chopped
1 small cooked lobster

Instructions:

In a saucepan, melt butter with 1 tablespoon of olive oil over low heat. Sauté leek until soft but not browned. Add 400g of peas, potato, stock, salt, and pepper. Bring to a boil, then simmer for 10 minutes until potato is tender. Cool slightly, then blend until smooth. Mix in cream and chill in the fridge.
Prepare the risoni in boiling salted water following the package directions. Add the reserved peas during the last 2 minutes of cooking. Drain and rinse under cold water. Transfer to a bowl and mix in herbs, remaining oil, lemon juice, and preserved lemon. Adjust seasoning to taste. Slice lobster meat into medallions and add to the salad. Season generously. Divide the salad into bowls and pour chilled soup around it. Enjoy!

We use cookies

Similar Recipes

Chilled pea soup with mint gelato

Chilled pea & chervil soup with crème fraîche

Mexican Cold Pea Soup

Chilled pea and cucumber soup with crunchy pancetta

Summer Pea Soup