Minted Pea soup with pear & Scottish lobster sauce
Ingredients (10 portions)
| Amount | Measure | Name |
|---|---|---|
| 80 | g | Butter, unsalted |
| 700 | g | Fresh peas |
| 150 | g | Celery , chopped |
| 150 | g | Leeks , chopped |
| 150 | g | Onions , chopped |
| 150 | ml | Wine, white , dry |
| 20 | g | Garlic |
Preparation
Advance Preparation
To cook the lobster make up 1 ltr of KNORR Vegetable Stock Reduction, bring to the boil and gently simmer the lobster for 7 minutes, refresh quickly in ice water, break the flesh out of the shells cutting the claws in half and the lobster tail into 8 slices. Prepare the pears into brunoise for the garnish. Warm the serving dishes.
Method
1.Heat the butter in a frying pan and sweat of the chopped leek, celery, garlic and onions without colour and until soft. Add the peas sweat for 1 further minute, deglaze with the white wine and reduce completely.
2. Make up the KNORR Chicken and Vegetable Stock Reduction, add them with the mint stalks to the pea mixture and cook for approximately 5 minutes, puree and pass through a fine sieve (chinoise). Adjust the consistency as required by either adding some more stock or by reduction of the soup
3. For service heat the soup, serve in the warmed soup dishes, finish with the cream, garnish with lobster meat, chopped mint and the raw pear brunoise
Handy hint
For a complete vegetarian dish remove the chicken stock reduction and replace the lobster with a garnish as appropraite to the occasion or customer. The vegetable stock used to cook the lobster could be used for the soup or other recipes of choice.
Healthy Hint
Keep added salt to a minimum. Use an unsaturated oil (olive or sunflower) instead of butter and reduce the quantity used. This helps to provide a healthy balanced dish.
Guideline Daily Amounts
Each portion contains:
of an adult woman guideline daily amounts
