Entrees

Chilled pea soup with lobster and risoni salad

Name: Chilled pea soup with lobster and risoni salad
Prep time: 60 min
Cook time: 20 min
Total time: 80 min
Yield: 6
Ingredients: 1 tablespoon unsalted butter; 1/4 cup (60ml) extra virgin olive oil; 1 leek, white part only, thinly sliced; 500g fresh or frozen peas; 1 potato, peeled, chopped; 3 cups (750ml) chicken stock; 1/2 cup (125ml) thin cream; 200g risoni*; 1 tablespoon chopped chives; 1 tablespoon chopped chervil or flat-leaf parsley; 2 tablespoons lemon juice; 1 tablespoon preserved lemon*, pith and pulp removed, finely chopped; 1 small cooked lobster

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20m

Chilled pea soup with lobster and risoni salad

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This beautiful pea soup with lobster and risoni salad is a gourmet entree to impress at even the most special of occasions.

1 tablespoon unsalted butter
1/4 cup (60ml) extra virgin olive oil
1 leek, white part only, thinly sliced
500g fresh or frozen peas
1 potato, peeled, chopped
3 cups (750ml) chicken stock
1/2 cup (125ml) thin cream
200g risoni*
1 tablespoon chopped chives
1 tablespoon chopped chervil or flat-leaf parsley
2 tablespoons lemon juice
1 tablespoon preserved lemon*, pith and pulp removed, finely chopped
1 small cooked lobster

Method

1.

Heat butter and 1 tablespoon olive oil in a saucepan, add leek and cook over a low heat until soft but not coloured. Add 400g of peas, the potato and stock and season with salt and pepper. Bring to the boil and simmer for 10 minutes or until potato is cooked. Cool slightly, then puree in a blender. Stir in cream and refrigerate.
2.

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

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