Это предварительный просмотр рецепта "Split Pea Soup With A Roasted Fennel And Lobster Salad".

Рецепт Split Pea Soup With A Roasted Fennel And Lobster Salad
by Global Cookbook

Split Pea Soup With A Roasted Fennel And Lobster Salad
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  Порций: 8

Ингредиенты

  • 3 Tbsp. Extra virgin olive oil
  • 2 c. Finely-minced onions
  •     Salt to taste
  •     Freshly-grnd black pepper to taste
  • 1/2 tsp Crushed red pepper
  • 4 x Garlic cloves peeled
  • 1 lb Green split peas
  • 8 c. Water
  • 1 x Bay leaf
  • 1 x Fennel bulb trimmed, and
  •     sliced 1/2" thick
  • 2 x Lobster tails - (6 to 8 ounce ea) cooked, small diced
  • 1/2 c. Small-diced red onion
  • 2 Tbsp. Extra-virgin extra virgin olive oil
  • 1 c. Lowfat milk
  • 1 dsh Crystal Warm Sauce
  • 1 c. Fresh parsley sprigs washed, patted dry,
  •     and fried till crispy

Инструкции

  1. Preheat the oven to 400 degrees.
  2. In a large saucepan, heat 2 Tbsp. of the oil. When the oil is warm, add in the onions. Season with salt and pepper. Saute/fry for 2 min. Add in the crushed red pepper, garlic, and split peas. Continue to saute/fry for 1 minute. Stir in the water. Bring the liquid to a boil. Reduce the heat to medium-low and simmer till the peas are tender, about 1 1/2 hrs.
  3. In a small mixing bowl, toss the fennel with the remaining 1 Tbsp. of extra virgin olive oil. Season with salt and pepper. Place on a parchment-lined baking sheet and place in the oven. Roast for about 25 min, or possibly till golden. Remove from the oven and cold completely.
  4. In another mixing bowl, toss the lobster, fennel, red onion, and extra-virgin extra virgin olive oil. Season with salt and pepper.
  5. Using a hand-held blender, puree the soup till smooth. Stir in the lowfat milk. Season with warm sauce, salt and pepper.
  6. To serve, ladle the soup into the individual bowls. Spoon the salad in the center of each bowl. Garnish with fried parsley.
  7. This recipe yields 8 servings.