This recipe appears in:This Week in Recipes
Light, chilled summer soups such as gazpacho and vichyssoise are all well and good, but every once in a while--even when temperatures are soaring--crave a soup that serves as a hearty, soul-satisfying meal.
Today's Cook the Book recipe, excerpted from Summer on a Plate by Anna Pump, is for corn and lobster soup. Even though it's served hot, it's still season-appropriate, brimming with the sweet flavor of sun-ripened corn and succulent lobster. If lobster meat is unavailable (or out of your price range, as it is for me!) you can substitute shrimp or any lean, firm white fish, such as cod or halibut.
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Corn and Lobster Soup
- 4 tablespoons (2 ounces) unsalted butter
- 2 cups peeled and finely chopped onions
- 3 cups peeled and chopped Yukon Gold potatoes (1/2-inch pieces)
- 2 cups clam juice
- 4 cups half-and-half
- 1 bay leaf
- 1/4 teaspoon cayenne pepper
- Kernels cut from 4 ears of fresh corn (about 2 cups)
- 1/2 cup heavy cream
- 12 ounces cooked lobster meat, cut into bite-sized pieces
- Kosher salt and freshly ground black pepper to taste
- 1 tablespoon minced fresh parsley, to taste
Melt the butter in a large, heavy soup pot over low heat, and sauté the onions until they are transparent. Add the potatoes, clam juice, half-and-half, bay leaf, and cayenne. Bring to a boil. Lower the heat, cover, and simmer for 15 minutes.
Add the corn and simmer for five minutes. Add the cream and lobster and simmer until very hot but not boiling. Remove from heat and discard bay leaf. Season with salt and pepper to taste. Garnish with parsley and serve hot.