Chilled pea soup with lobster and risoni salad

Cooking Soups Chilled pea soup with lobster and risoni salad

This beautiful pea soup with lobster and risoni salad is a gourmet entree to impress at even the most special of occasions.

Lables: Egg free Fish free Peanut free Sesame free Tree nut free
  1. Heat butter and 1 tablespoon olive oil in a saucepan, add leek and cook over a low heat until soft but not coloured. Add 400g of peas, the potato and stock and season with salt and pepper. Bring to the boil and simmer for 10 minutes or until potato is cooked. Cool slightly, then puree in a blender. Stir in cream and refrigerate.
  2. Cook the risoni in boiling salted water according to the packet instructions, adding the reserved peas for the last 2 minutes of cooking time. Drain, rinse in cold water, drain again. Place in a bowl with herbs, remaining oil, the lemon juice and preserved lemon. Taste for seasoning. Remove lobster meat from the shell, slice into medallions and add to salad. Season well. Place a mound of the salad in each bowl and pour chilled soup around.

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1 tbsp unsalted butter
1/4 cup extra virgin olive oil
1 leek, white part only, thinly sliced
500g fresh or frozen peas
1 potato, peeled, chopped
3 cups chicken stock
1/2 cup thin cream
200g risoni*
1 tbsp chopped chives
1 tbsp chopped chervil or flat-leaf parsley
2 tbsp lemon juice
1 tbsp preserved lemon*, pith and pulp removed, finely chopped
1 small cooked lobster

Adv

Autors
Preparation time
1:00
Cooking time
20
Difficulty
Medium
Serves
6 people
Method
Baking
Category
Soups
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