Cold Potato Soup With Lobster Salad Recipe

Name: Cold Potato Soup With Lobster Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 5 pounds potatoes; 3 leeks, roughly chopped, green part removed; 2 cloves garlic; 2 cups chicken broth, homemade or low-sodium canned; 4 cups buttermilk; 4 cups milk or light cream; 1 teaspoon salt; 1 teaspoon black pepper; 1 teaspoon salt; 1 teaspoon black pepper; 2 tablespoons fresh lemon juice; 4 tablespoons extra-virgin olive oil; 2 cups fresh cooked lobster meat, cut into bite-size pieces; 1 cup fresh fennel, cut into -inch dice; 2 tablespoons minced fresh chervil, plus more for garnish

Servings: persons

5 pounds potatoes
3 leeks, roughly chopped, green part removed
2 cloves garlic
2 cups chicken broth, homemade or low-sodium canned
4 cups buttermilk
4 cups milk or light cream
1 teaspoon salt
1 teaspoon black pepper
1 teaspoon salt
1 teaspoon black pepper
2 tablespoons fresh lemon juice
4 tablespoons extra-virgin olive oil
2 cups fresh cooked lobster meat, cut into bite-size pieces
1 cup fresh fennel, cut into -inch dice
2 tablespoons minced fresh chervil, plus more for garnish

1
To make the soup, place the potatoes, the leeks, the garlic and the chicken broth in a pot, cover and simmer until the potatoes are tender, about 15 minutes.
2
Remove from heat until the mixture is cool enough to handle.
3
Stir in the buttermilk.
4
Pass the mixture through a food mill -- a food processor will render a gluey soup.
5
When the mixture is ground, slowly add the milk or cream, stirring until the desired consistency has been achieved.
6
Taste, adjust the seasoning and refrigerate for at least 2 hours.
7
To make the salad, place the salt and pepper and the lemon juice in a bowl and slowly whisk in the olive oil.
8
Add the lobster meat and the fennel and toss gently to combine.
9
Add the minced chervil.
10
To serve, ladle the soup into 6 bowls and place cup of the lobster mixture in the center of the soup.
11
Garnish with chervil and serve immediately.

3221

kcal

Calories

289

Fat

107

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.

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

You need 15 ingredients. The key ingredients include: 5 pounds potatoes, 3 leeks, roughly chopped, green part removed, 2 cloves garlic, 2 cups chicken broth, homemade or low-sodium canned, and more.

Yes, Cold Potato Soup With Lobster Salad falls under the Seafood category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Cold Potato Soup With Lobster Salad

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