Lobster Soup

Ingredients

6 tablespoons butter

6 tablespoons all-purpose flour

1 ½ cups chicken stock (see our recipe for Chicken Stock)

2 ½ cups lobster meat

4 ½ cups milk

1 ½ cups onion, chopped

1 stock celery, sliced

1 ½ teaspoons fresh parsley, chopped

salt and freshly ground black pepper to taste

¾ cup half and half

1. In a Dutch oven, melt butter and stir in flour, salt, and pepper.  Slowly stir in milk and chicken stock.  Add celery, onion, parsley and lobster meat.  Cook over medium heat for about 10 minutes.

2. Add half and half, reheat and season to taste.  Serve.

Serves approx 6

Lobster Bisque

Ingredients
1 lobster, 1 to 2 lbs

2 celery stalks, chopped

1 shallot, minced

1 cup butter

1 cup onion, chopped

2 cups half and half

Lobster broth

1 teaspoon paprika

½ to 1 cup sherry

Salt and freshly ground white pepper to taste

1 cup flour

3 cups reserved lobster broth

1. Half fill a large Dutch oven with water. Add celery and boil. When water is at a full boil, drop in lobster. Boil until red and cooked. Remove lobster from water and set aside to cool. Don’t overcook. Reserve lobster broth.

2. Rinse Dutch oven and return to stove. Melt butter and sauté onion and shallot. Add half and half and half of the lobster broth, heat until steaming. Add paprika and sherry. Salt and pepper to taste.

3. Mix together three cups lobster broth and flour. Heat until thickened, stirring all the time. Add to Dutch oven.

4. Remove meat from lobster and add to Dutch oven. Simmer, uncovered for approx 15 minutes.

Serves approx 10

Lettuce Soup

Ingredients

2 cup onions, scallions, and/or shallots, chopped.

2 garlic cloves, peeled and minced

6 tablespoons unsalted butter

1 ½ teaspoon coriander ground

1 ½ teaspoon salt or to taste

1 ½ cup potato, peeled and cubed

16 cups roughly chopped lettuce leaves including ribs

6 cups water or chicken stock

Freshly ground black pepper to taste

1. Cook onion mixture and garlic in 2 tablespoons butter in Dutch oven over moderately low heat, stirring, until softened, about 4 minutes. Add coriander, salt, and pepper and cook, stirring. Stir in potato, lettuce, and water or chicken stock and bring to a boil, then reduce heat and simmer, covered, until potato is soft, about 10 minutes.

2. Purée soup in batches in a blender or food processor and transfer to Dutch oven. Bring soup to a simmer, then whisk in remaining tablespoon butter and salt and pepper to taste. 


Serves 8

Leek (and Potato) Soup II

Ingredients

1 pound leeks (approximately 4 to 5 medium), cleaned and green sections discarded, chopped

3 tablespoons butter, unsalted

Pinch salt, plus additional for seasoning 

3 small potatoes, peeled and cubed

4 cups vegetable stock (see our recipe for Vegetable Stock) 

1 cup heavy cream 

1 cup buttermilk 

1/2 teaspoon freshly ground white pepper 

snipped chives for garnish

1. In a Dutch oven, melt butter.  Add leeks and a pinch of salt and sauté until leeks are soft.  Add vegetable stock and potatoes.  Boil.   Reduce heat to a simmer.  Cook until potatoes are soft. 

2.  Puree in food processor or blender until smooth.  Stir in heavy cream, buttermilk and white pepper. 

3.  Salt to taste, sprinkle with chives and serve.  May also be served chilled.

Serves approx 6

Leek (and Lemongrass) Soup I

Ingredients
3 pounds leeks, cleaned and green sections discarded, chopped

3 cloves garlic, minced

8 stems lemon grass, sliced

5 tablespoons extra-virgin olive oil

2 large potatoes, peeled and cubed

4 ½ cups vegetable stock or chicken stock (see our Stock recipes)

2 cups sour cream

Chives for garnish

1. In a Dutch oven, heat olive oil and sauté garlic and lemongrass. Add potatoes and continue to sauté until potatoes begin to soften. Add leeks and sauté until softened.

2. Add stock and bring to a boil. Simmer until potatoes begin to dissolve. Blend until smooth. Stir in 1 cup sour cream. Salt and pepper to taste.

3. Heat and serve with sour cream and garnish with chives. May serve chilled.

Serves 6