Fennel Potato Soup With Lobster Medallions, Blood Orange Sauce Recipe

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Fennel Potato Soup With Lobster Medallions, Blood Orange Sauce
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Ingredients
17
Count
Nutrition
4740
Calories
Total time
90
Minutes
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Ingredients:

Directions:

  1. Heat oil in a large Dutch oven or medium soup pot over medium heat. Add the onion and garlic and sweat them for 3 minutes. Add the fennel and sweat 5 minutes, until it begins to get tender. Add the potatoes, wine and Pernod and simmer to reduce the liquid until it is nearly gone. Season with salt and pepper. Add the vegetable stock, bring to a boil, and then reduce heat and simmer for 40 minutes.
  2. Meanwhile, put the cream in a small heavy-bottomed saucepot over medium heat. Simmer to reduce until it has thickened and has rich nutty flavor. Set aside.
  3. While the soup simmers, prepare the Blood Orange Reduction. Whisk together the blood orange juice, lemon juice and honey in small non-reactive saucepot. Simmer over medium heat to reduce to a syrup, about 15 minutes. Remove from heat and set aside.
  4. Transfer soup in batches to a blender and process until smooth (or use a stick blender in the pot). Pass each batch through a mesh sieve, pushing it through with a rubber spatula. Discard solids. Return the soup to the saucepot over medium heat. Whisk in the reduced cream and adjust seasoning to taste. Keep the soup warm while preparing the lobster.
  5. Bring a medium saucepot of salted water to a boil. Add the lobster tail and boil for 2 minutes, just enough to be able to remove the meat from shell, not to cook through. Put the tail in an ice bath to stop cooking. Remove the meat from the shell and cut the tail in half, rinsing if necessary. Slice the lobster into bite size pieces.
  6. Melt the butter in the saucepot. Whisk in the lemon juice, salt and pepper. Add the lobster pieces and poach over low heat until just cooked through, about 2 minutes.
  7. Ladle hot soup into bowls. Add poached lobster pieces to each serving. Drizzle the soup with blood orange reduction and garnish with orange segments and fennel fronds.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 4739.51 Kcal (19843 kJ)
Calories from fat 760.9 Kcal
% Daily Value*
Total Fat 84.54g 130%
Cholesterol 394.71mg 132%
Sodium 150696.91mg 6279%
Potassium 3048mg 65%
Total Carbs 792.07g 264%
Sugars 63.21g 253%
Dietary Fiber 22.68g 91%
Protein 36.27g 73%
Vitamin C 233.5mg 389%
Vitamin A 0.6mg 19%
Iron 5.4mg 30%
Calcium 565.1mg 57%
Amount Per 100 g
Calories 215.85 Kcal (904 kJ)
Calories from fat 34.65 Kcal
% Daily Value*
Total Fat 3.85g 130%
Cholesterol 17.98mg 132%
Sodium 6863.16mg 6279%
Potassium 138.81mg 65%
Total Carbs 36.07g 264%
Sugars 2.88g 253%
Dietary Fiber 1.03g 91%
Protein 1.65g 73%
Vitamin C 10.6mg 389%
Iron 0.2mg 30%
Calcium 25.7mg 57%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 101
    Points
  • 109
    PointsPlus

Good Points

  • saturated fat free,
  • low cholesterol

Bad Points

  • High in Sodium,
  • High in Sugar,
  • High in Total Fat

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