Warm Potato-Lettuce Soup With Cold Seafood

Name: Warm Potato-Lettuce Soup With Cold Seafood
Yield: 8 servings
Ingredients: 4 medium baking potatoes, peeled and cut into 1-inch cubes; 2 teaspoons olive oil; 2 cloves garlic, peeled and minced; 1 ½ cups white wine; 4 large heads Boston lettuce, cored; 1 ½ cups heavy cream; 4 teaspoons kosher salt; Freshly ground pepper to taste; 4 1 ½-pound lobsters, steamed and shelled; 1 pound cooked shrimp, shelled and deveined; 1 pound lump crab meat, picked over for shells; 4 red snapper fillets, steamed and cut into 1-inch chunks; ½ cup fresh lemon juice; 2 tablespoons extra-virgin olive oil; Kosher salt and freshly ground pepper to taste; ¼ cup chopped fresh chives

By Molly O’Neill

Published May 25, 1996

Total Time: 30 minutes
Rating: (0)
Comments: Read comments

Featured in: FOOD;Happy Meals

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Ingredients

Yield:Eight servings

THE SOUP

4 medium baking potatoes, peeled and cut into 1-inch cubes
2 teaspoons olive oil
2 cloves garlic, peeled and minced
1 ½ cups white wine
4 large heads Boston lettuce, cored
1 ½ cups heavy cream
4 teaspoons kosher salt
Freshly ground pepper to taste

THE SEAFOOD

4 1 ½-pound lobsters, steamed and shelled
1 pound cooked shrimp, shelled and deveined
1 pound lump crab meat, picked over for shells
4 red snapper fillets, steamed and cut into 1-inch chunks
½ cup fresh lemon juice
2 tablespoons extra-virgin olive oil
Kosher salt and freshly ground pepper to taste
¼ cup chopped fresh chives

Ingredient Substitution Guide

Preparation

Step 1
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.
Step 2
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.
Step 3
Place the potatoes in a large saucepan and stir in the lettuce mixture, 1 ½ cups of potato cooking liquid, cream, salt and pepper. Warm the soup over low heat.
Step 4
To make the seafood, cut the lobster tails across into ¼-inch slices and cut the claws into ½-inch chunks.
Step 5
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.
Step 6
Ladle the soup into 8 bowls and let diners add their choice of seafood.