Potato, Cabbage & Lobster Soup
Ingredients
- 1 tablespoon butter
- 1/2 cup onion, 1/2” dice
- 4 garlic cloves, sliced thinly
- 2 cups savoy cabbage, 1/2”dice
- Zest & juice of 1 lemon
- 1 tablespoon fresh thyme, rough chopped, or 1 teaspoon dry thyme leaves)
- 2 large Kennebec potatoes, washed and cut 1/2” cubes, skin on
- 1 cup Chardonnay or Gewürztraminer
- 1 quart heavy cream
- 2 teaspoons kosher salt
- 25 turns fresh black pepper mill
- 1 Lobster tail & claw meat
- 2 tablespoons Chives & leaf parsley, sliced as thin as possible
Instructions
- In a large saucepan on medium heat, melt the butter. Add the onion, garlic, cabbage, lemon zest & juice and thyme and cook for 1 to 2 minutes—adding a few tablespoons of the wine if needed to keep the mixture from browning.
- Add the potatoes and the remaining wine and continue cooking on high heat until it begins to boil. Cook for 1 minute.
- Add the cream, salt and pepper. Continue cooking on high heat until the cream mixture just comes to a boil. Turn down to a simmer for 15 minutes, stirring occasionally to prevent the potatoes from sticking to the bottom of the pan. Check seasoning for additional salt.
- To serve, add chives and slices of lobster tail & claw meat to warm cups or bowls. Ladle soup into cups.
Brud Holland is the executive chef at Sapalta restaurant and café in Dresden.
