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Spit Pea Soup With A Rosted Fennel And Lobster
Salad
3
2
Tablespoon Olive oil
Cup Finely chopped onions
Salt
Freshly ground black pepper
1
4
1
8
1
1
2
1
2
1
1
1
1
/2 Teaspoon Crushed red pepper
Garlic cloves; peeled
Pound Green split peas
Cup Water
Bay leaf
Bulb fennel; trimmed and sliced 1/2−inch thick
Lobster tails; (about 6 to 8 ounces, each) cooked and small diced
/2 Cup Small diced red onion
Tablespoon Extra virgin olive oil
Cup Milk
Dash Crystal Hot Sauce
Cup Fresh parsley sprigs; washed, patted dry and fried until crispy
5 Fat; 0 Other Carbohydrates
Preheat the oven to 400 degrees F. In a large saucepan, heat 2 tablespoons
of the oil. When the oil is hot, add the onions. Season with salt and
pepper. Saute for 2 minutes. Add the crushed red pepper, garlic, and split
peas. Continue to saute for 1 minute. Stir in the water. Bring the liquid to
a boil. Reduce the heat to medium−low and simmer until the peas are tender,
about 1 1/2 hours. In a small mixing bowl, toss the fennel with the
remaining 1 tablespoon of olive oil. Season with salt and pepper. Place on a
parchment−lined baking sheet and place in the oven. Roast for about 25
minutes, or until golden brown. Remove from the oven and cool completely. In
another mixing bowl, toss the lobster, fennel, red onion, and extra−virgin
olive oil. Season with salt and pepper. Using a hand−held blender, puree the
soup until smooth. Stir in the milk. Season with hot sauce, salt and pepper.
To serve, ladle the soup into the individual bowls. Spoon the salad in the
center of each bowl. Garnish with fried parsley.
Yield: 8 servings
Spit Pea Soup With A Rosted Fennel And Lobster Salad
594
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