Chilled Lobster And Green Pea Vichyssoise Recipe

Name: Chilled Lobster And Green Pea Vichyssoise
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 5 large Yukon Gold or other waxy potatoes, peeled and cut into 1/2-inch dice; 4 large leeks, trimmed, tough greens removed, well-washed, and finely sliced; 2 cups milk; 6 cups unsalted lobster stock (or substitute unsalted vegetable stock) plus additional milk-or use cream for a richer soup-- for thinning if needed; 2 teaspoons salt or more to taste; 6 tablespoons Italian parsley, coarsely chopped; 2 cups frozen green peas, thawed; 3 cups diced cooked lobster meat (can substitute cooked shrimp); 4 tablespoons minced chives to garnish; freshly ground white pepper to taste (can substitute black pepper)

Servings: persons

5 large Yukon Gold or other waxy potatoes, peeled and cut into 1/2-inch dice
4 large leeks, trimmed, tough greens removed, well-washed, and finely sliced
2 cups milk
6 cups unsalted lobster stock (or substitute unsalted vegetable stock) plus additional milk-or use cream for a richer soup-- for thinning if needed
2 teaspoons salt or more to taste
6 tablespoons Italian parsley, coarsely chopped
2 cups frozen green peas, thawed
3 cups diced cooked lobster meat (can substitute cooked shrimp)
4 tablespoons minced chives to garnish
freshly ground white pepper to taste (can substitute black pepper)

1
Combine the potatoes, leeks, milk and stock, salt, pepper, and parsley in a large saucepan or stock pot and bring to a simmer over medium-high heat.
2
Reduce the heat to medium-low, partially cover the pan, and simmer until potatoes are very, very tender (beginning to fall apart is fine) 20-30 minutes.
3
Use a potato masher to roughly mash about half of the potatoes.
4
Add the thawed peas and cook for about 1 minute to heat through.
5
Remove soup from heat and let cool to room temperature, stirring occasionally (stirring prevents a skin from forming). To speed up the cooling process, you can place the pot in a large bowl filled with ice water. Once cool, add the lobster meat, and refrigerate the soup until thoroughly chilled.
6
Once chilled, thin the soup with more milk, if desired. I usually need about at least a cup of extra milk at this point. For a creamier, richer soup, thin with cream instead milk.
7
Adjust salt-you will probably need more-- and pepper and serve cold in chilled bowls, garnished with the minced chives and optionally with dollops of creme fraiche or yogurt.

1508

kcal

Calories

132

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 5 large Yukon Gold or other waxy potatoes, peeled and cut into 1/2-inch dice, 4 large leeks, trimmed, tough greens removed, well-washed, and finely sliced, 2 cups milk, 6 cups unsalted lobster stock (or substitute unsalted vegetable stock) plus additional milk-or use cream for a richer soup-- for thinning if needed, and more.

Yes, Chilled Lobster And Green Pea Vichyssoise falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Chilled Lobster And Green Pea Vichyssoise

How did you like this recipe?

Frequently Asked Questions