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Lobster Soup
Ingredients:
6 c. chicken broth
2 c. water
2 lbs. lobster meat
1/4 c. + 1 Tbs. olive oil
3 stalks celery, diced
1 lg. onion, diced
1 Tbs. minced garlic
4 c. chopped tomatoes with their juice
1 c. dry white wine
1 Tbs. basil
1/4 c. butter
1/4 c. flour
3 c. milk
salt and pepper to taste
6 c. chicken broth
2 c. water
2 lbs. lobster meat
1/4 c. + 1 Tbs. olive oil
3 stalks celery, diced
1 lg. onion, diced
1 Tbs. minced garlic
4 c. chopped tomatoes with their juice
1 c. dry white wine
1 Tbs. basil
1/4 c. butter
1/4 c. flour
3 c. milk
salt and pepper to taste
Directions:
In a large pot, bring the chicken broth and water to a boil. Chop up the lobster meat into small pieces and add it to the boiling liquid. Cover, turn down the heat, and let simmer.
In a skillet, heat a Tbs. of the olive oil and add the celery, onion, and garlic. Saute over medium heat, taking care not to brown. Add the tomatoes, wine and the basil,and saute for another 5-10 minutes. Add this to the lobster mixture and continue to simmer the soup for 30 minutes, covered, over low heat.
In a medium saucepan, melt the butter and mix in the remaining olive oil, then the flour. Whisk in the milk gradually, stirring continously. When it begins to thicken stir this mixture gradually into the simmering soup. Be sure the soup does not boil after this point but is stirred and simmered over low heat.
Remove half of the soup and blend it in a high-speed blender until smooth. Half of the soup should retain flakes of the tender lobster meat and chopped vegetables. Mix in the blended soup with the lobster mixture. Season with salt and pepper.
In a large pot, bring the chicken broth and water to a boil. Chop up the lobster meat into small pieces and add it to the boiling liquid. Cover, turn down the heat, and let simmer.
In a skillet, heat a Tbs. of the olive oil and add the celery, onion, and garlic. Saute over medium heat, taking care not to brown. Add the tomatoes, wine and the basil,and saute for another 5-10 minutes. Add this to the lobster mixture and continue to simmer the soup for 30 minutes, covered, over low heat.
In a medium saucepan, melt the butter and mix in the remaining olive oil, then the flour. Whisk in the milk gradually, stirring continously. When it begins to thicken stir this mixture gradually into the simmering soup. Be sure the soup does not boil after this point but is stirred and simmered over low heat.
Remove half of the soup and blend it in a high-speed blender until smooth. Half of the soup should retain flakes of the tender lobster meat and chopped vegetables. Mix in the blended soup with the lobster mixture. Season with salt and pepper.
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