Seafood Soup with Herbs
(0 votes)
(0 votes)
Difficulty:
moderate
Difficulty
Preparation:
45 min.
Preparation
ready in 2 d. 7 h. 45 min.
Ready in
Ingredients
for
4
- Ingredients
- 1 lobster (approx. 800 g)
- 2 Tbsps vegetable oil
- 4 cups vegetable stock (approx. quantity)
- 4 cups waxy potatoes (peeled, chopped into bite-sized pieces)
- 1 onion (chopped)
- 1 clove garlic cloves (chopped)
- 1 Fennel bulb (chopped, retaining the leaves/green stalks)
- ⅜ cup dry white wine
- ⅜ cup cream (at least 30% fat content)
- ⅛ cup Cognac
- 1 splash lemon juice
- 1 Tbsp butter
- To garnish
- 1 tsp fennel seeds (lightly toasted)
- Dill (a few stalks, chopped)
Preparation steps
1.
Heat 3 l water in a pan. Place the lobster head-first in the boiling water and cook for approx. 15 minutes until done. Remove from the water, let cool, extract the meat and chop it into small pieces.
2.
Chop the lobster carcass and fry for approx. 5 minutes in 1 tbsp hot oil. Pour in the stock, simmer for approx. 10 minutes, then pour through a sieve, catching the stock in a bowl.
3.
Place all the vegetables in a pan with the remaining oil. Fry gently; do not brown. Add the wine and stock and simmer for approx. 20 minutes.
4.
Remove a few pieces of potato and fennel from the soup. Puree the rest and return the potato and fennel chunks to the soup. Heat again, either boiling the soup to reduce it or adding a little more stock, as required. Add the cream and cognac and season with lemon juice, salt and ground black pepper.
5.
Heat the lobster meat in the butter. Pour the soup into bowls and add the lobster meat. Garnish with fennel greens, seeds and dill to serve.
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