Cold Potato Soup With Lobster Salad

1. 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. 2

   Remove from heat until the mixture is cool enough to handle.

3. 3

   Stir in the buttermilk.

4. 4

   Pass the mixture through a food mill -- a food processor will render a gluey soup.

5. 5

   When the mixture is ground, slowly add the milk or cream, stirring until the desired consistency has been achieved.

6. 6

   Taste, adjust the seasoning and refrigerate for at least 2 hours.

7. 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. 8

   Add the lobster meat and the fennel and toss gently to combine.

9. 9

   Add the minced chervil.

10. 10

    To serve, ladle the soup into 6 bowls and place cup of the lobster mixture in the center of the soup.

11. 11

    Garnish with chervil and serve immediately.

* Per serving · 4 servings · Values may vary.