Chilled pea soup with lobster & risoni salad

Posted by adm On October - 6 - 2011

How to cook Chilled pea soup with lobster & risoni salad


  • 1 tbs unsalted butter
  • 1/4 cup (60ml) extra virgin olive oil
  • 1 scallion, white part solitary, thinly sliced
  • 500g fresh or frozen peas
  • 1 spud, raw, sliced
  • 3 cups (750ml) chicken strain
  • 1/2 cup (125ml) thin skim
  • 200g risoni*
  • 1 tbs chopped schnittlaugh
  • 1 tbs chopped chervil or flat-leaf parsley
  • 2 tbs lemon succus
  • 1 tbs preserved stinker*, pith and pulp removed, finely shredded
  • 1 small cooked lobster

How to:

  • Heat butter and 1 tablespoon olive oil in a saucepan, add leek and cook over a low heat until soft but not dyed. Tag 400g of peas, the potato and stock and season with salt and peppercorn. Bring to the boil and simmer for 10 minutes or until potato is cooked. Cool slimly, then puree in a liquidiser. Stir in cream and refrigerate.

  • Cook the risoni in boiling salted water according to the packet instructions, adding the reserved peas for the conclusion 2 minutes of cooking time. Enfeeble, rinse in cold weewee, drain moreover. Place in a bowl with herbs, remaining oil, the lemon juice and preserved maize. Taste for seasoning. Remove lobster meat from the shield, slice into medallions and add to salad. Season swell. Place a mound of the salad in each bowl and pour chilled soup around.

  • * Rice-shaped pasta at supermarkets. Preserved lemons are from near delis.

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