Warm Potato-Lettuce Soup With Cold Seafood Recipe

Name: Warm Potato-Lettuce Soup With Cold Seafood
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 medium baking potatoes, peeled and cut into 1-inch cubes; 2 teaspoons olive oil; 2 cloves garlic, peeled and minced; 1 1/2 cups white wine; 4 large heads Boston lettuce, cored; 1 1/2 cups heavy cream; 4 teaspoons kosher salt; Freshly ground pepper to taste; 4 1 1/2-pound lobsters, steamed and shelled; 1 pound cooked shrimp, shelled and deveined; 1 pound lump crab meat, picked over for shells; 4 red snapper fillets, steamed and cut into 1-inch chunks; 1/2 cup fresh lemon juice; 2 tablespoons extra-virgin olive oil; Kosher salt and freshly ground pepper to taste; 1/4 cup chopped fresh chives

Servings: persons

4 medium baking potatoes, peeled and cut into 1-inch cubes
2 teaspoons olive oil
2 cloves garlic, peeled and minced
1 1/2 cups white wine
4 large heads Boston lettuce, cored
1 1/2 cups heavy cream
4 teaspoons kosher salt
Freshly ground pepper to taste
4 1 1/2-pound lobsters, steamed and shelled
1 pound cooked shrimp, shelled and deveined
1 pound lump crab meat, picked over for shells
4 red snapper fillets, steamed and cut into 1-inch chunks
1/2 cup fresh lemon juice
2 tablespoons extra-virgin olive oil
Kosher salt and freshly ground pepper to taste
1/4 cup chopped fresh chives

1
To make the soup, boil the potatoes until tender.
2
Drain, reserving the liquid.
3
Pass the potatoes through a ricer.
4
Set aside the liquid and potatoes.
5
Heat the oil in a large saucepan over medium heat.
6
Add the garlic and cook for 30 seconds.
7
Add the wine and bring to a boil.
8
Add the cored lettuce, lower the heat, cover and cook until wilted, about 2 minutes.
9
Place the mixture in a blender and blend until smooth.
10
Place the potatoes in a large saucepan and stir in the lettuce mixture, 1 1/2 cups of potato cooking liquid, cream, salt and pepper.
11
Warm the soup over low heat.
12
To make the seafood, cut the lobster tails across into 1/4-inch slices and cut the claws into 1/2-inch chunks.
13
Arrange all of the seafood on a platter.
14
Whisk together the lemon juice, oil, salt and pepper and drizzle over the seafood.
15
Sprinkle the chives over the top.
16
Ladle the soup into 8 bowls and let diners add their choice of seafood.

596

kcal

Calories

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.

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

You need 16 ingredients. The key ingredients include: 4 medium baking potatoes, peeled and cut into 1-inch cubes, 2 teaspoons olive oil, 2 cloves garlic, peeled and minced, 1 1/2 cups white wine, and more.

Yes, Warm Potato-Lettuce Soup With Cold Seafood 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.

Warm Potato-Lettuce Soup With Cold Seafood

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