John Myers
Cream of Lobster Soup with Young Spring Vegetables
The perfect cream of lobster soup with young spring vegetables recipe with a picture and simple step-by-step instructions.
- 400 ml Lobster stock
- 40 g Lobster paste
- 700 g Root and spring vegetables
- 200 ml Cream
- 1 pinch Salt and pepper
- 4 piece Cooked lobster tail
- 4 piece Sprigs of basil
- For the lobster cream soup, clean the vegetables, cut them into small pieces and cook in a pan with a little water for about 20 minutes.
- Pour the stock into 500 ml of warm water, bring to the boil and add the paste.
- Puree or mash the cooked vegetables and add to the broth. Bring everything to the boil and add the cream. If necessary, season with salt and pepper. Cut the lobsters into bite-sized cubes. The cubes are placed in the soup for the last 5-10 minutes.
- Arrange the plate with a whipped cream and basil and serve.
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