Velvety Lobster & Fennel Soup copyright 2011 art of living,PrimaMedia,Inc/Maria Liberati Recipe
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Ingredients
- 2 celery sticks, chopped
- 2 lbs fennel
- 1 onion
- 2 tblsps unsalted butter
- 4 ounces steamed lobster meat
- 4 cups vegetable broth
- 1/4 cup cream
- zest of 1 lime
- salt and pepper to taste
Directions
- Wash and finely chop celery, peel onion and dice. Chop ½ of the fennel, setting aside the green top part.
- Place 1 tablespoon butter in a soup pot, saute chopped fennel, onion and celery till golden brown. Place in broth. Bring to a boil, lower heat and simmer over low heat for 15 minutes.
- Cut the rest of the fennel (except top green parts) into small stick like slices. Place in saute pan with 1 tblsp butter, saute for 4 minutes.
- Place soup in food processor till it is a velvety, creamy mixture. Pour into soup pot again and add in cream. Simmer over low heat, stirring every so often.
- Add lobster meat to sauteed fennel. Saute for 2-4 minutes over low heat. Add in lime zest and dash of salt and pepper to taste. Chop green part of fennel bulb and set aside.
- Divide soup mixture into 4-6 soup bowls. Top with lobster meat mixture and sprinkle with chopped fennel greens.
- Serve with dry Prosecco or dry Champagne.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1965g | |
| Calories 723 | |
| Calories from Fat 326 | 45% |
| Total Fat 37.17g | 46% |
| Saturated Fat 22.07g | 88% |
| Trans Fat 0.0g | |
| Cholesterol 208mg | 69% |
| Sodium 4523mg | 188% |
| Potassium 3426mg | 98% |
| Total Carbs 73.79g | 20% |
| Dietary Fiber 23.1g | 77% |
| Sugars 13.59g | 9% |
| Protein 32.86g | 53% |
