Warm Potato Lettuce Soup With Cold Seafood Recipes
WARM POTATO-LETTUCE SOUP WITH COLD SEAFOOD
Provided by Molly O'Neill
Categories dinner, soups and stews, main course
Time 30m
Yield Eight servings
Number Of Ingredients 16
Steps:
- To make the soup, boil the potatoes until tender. Drain, reserving the liquid. Pass the potatoes through a ricer. Set aside the liquid and potatoes.
- Heat the oil in a large saucepan over medium heat. Add the garlic and cook for 30 seconds. Add the wine and bring to a boil. Add the cored lettuce, lower the heat, cover and cook until wilted, about 2 minutes. Place the mixture in a blender and blend until smooth.
- Place the potatoes in a large saucepan and stir in the lettuce mixture, 1 1/2 cups of potato cooking liquid, cream, salt and pepper. Warm the soup over low heat.
- To make the seafood, cut the lobster tails across into 1/4-inch slices and cut the claws into 1/2-inch chunks.
- Arrange all of the seafood on a platter. Whisk together the lemon juice, oil, salt and pepper and drizzle over the seafood. Sprinkle the chives over the top.
- Ladle the soup into 8 bowls and let diners add their choice of seafood.
Nutrition Facts : @context http, Calories 830, UnsaturatedFat 13 grams, Carbohydrate 29 grams, Fat 27 grams, Fiber 4 grams, Protein 107 grams, SaturatedFat 12 grams, Sodium 2396 milligrams, Sugar 4 grams, TransFat 0 grams
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