Cold Potato Soup With Lobster Salad

Name: Cold Potato Soup With Lobster Salad
Yield: 6 servings
Cuisine: New England
Ingredients: 5 pounds potatoes; 3 leeks, roughly chopped, green part removed; 2 cloves garlic; 2 cups chicken broth, homemade or low-sodium canned; 4 cups buttermilk; 4 cups milk or light cream; 1 teaspoon salt; 1 teaspoon black pepper; 1 teaspoon salt; 1 teaspoon black pepper; 2 tablespoons fresh lemon juice; 4 tablespoons extra-virgin olive oil; 2 cups fresh cooked lobster meat, cut into bite-size pieces; 1 cup fresh fennel, cut into -inch dice; 2 tablespoons minced fresh chervil, plus more for garnish

By Molly O’Neill

Published June 21, 1997

Total Time: 30 minutes, plus 2 hours' refrigeration
Rating: (0)
Comments: Read comments

Featured in: Some Like It Cold

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Ingredients

Yield:Six servings

FOR THE SOUP

5 pounds potatoes
3 leeks, roughly chopped, green part removed
2 cloves garlic
2 cups chicken broth, homemade or low-sodium canned
4 cups buttermilk
4 cups milk or light cream
1 teaspoon salt
1 teaspoon black pepper

FOR THE SALAD

1 teaspoon salt
1 teaspoon black pepper
2 tablespoons fresh lemon juice
4 tablespoons extra-virgin olive oil
2 cups fresh cooked lobster meat, cut into bite-size pieces
1 cup fresh fennel, cut into -inch dice
2 tablespoons minced fresh chervil, plus more for garnish

Ingredient Substitution Guide

Preparation

Step 1
To make the soup, place the potatoes, the leeks, the garlic and the chicken broth in a pot, cover and simmer until the potatoes are tender, about 15 minutes. Remove from heat until the mixture is cool enough to handle. Stir in the buttermilk. Pass the mixture through a food mill -- a food processor will render a gluey soup. When the mixture is ground, slowly add the milk or cream, stirring until the desired consistency has been achieved. Taste, adjust the seasoning and refrigerate for at least 2 hours.
Step 2
To make the salad, place the salt and pepper and the lemon juice in a bowl and slowly whisk in the olive oil. Add the lobster meat and the fennel and toss gently to combine. Add the minced chervil.
Step 3
To serve, ladle the soup into 6 bowls and place cup of the lobster mixture in the center of the soup. Garnish with chervil and serve immediately.