Potato and watercress soup with lobster
Instructions
Peel and wash the potatoes.
Cook the potatoes in a medium pot with salted water for 15-20 minutes, then pass through a sieve while still hot.
Cut potatoes in small cubes and dimensions scottatele in a pot with salted water for about 2 minutes, then drain and let them drain.
Meanwhile, cut the onion into very thin slices and rosolatele in a casserole with 20 g of butter for 1-2 minutes.
Add the watercress, washed and stripped of stems, and stir.
Pour the fish stock and simmer for about 4 minutes, then puree.
Add to the soup so prepared whipped cream, past and those potatoes cut into cubes, stirring carefully.
Add remaining butter and also the lobster meat and heat.
Season with salt and pepper and bring to a boil again, then distributed the soup into four cups, garnish with chopped watercress and serve.
Ingredients and dosing for 4 persons
- 2 medium potatoes
- 2 small potatoes
- 80 g of butter
- 1 bunch of watercress
- 80 cl of fish fumet
- 16 slices of boiled lobster meat
- Salt
- Pepper
- 4 tablespoons of whipped
- 4 teaspoons of chopped watercress leaves