Sweet Corn & Lobster Soup Recipe
chanterelles, chimichurri, red chili, frico
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Ingredients
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Soup Base
Chimichurri
Frico
Method
Making the Soup
- 1
- 2
Add Corn and Broth
Add sweet corn kernels and vegetable broth to the pot. Bring to a simmer and cook for about 10 minutes.
- 3
Blend the Soup
Using an immersion blender, blend the soup until smooth. Stir in the heavy cream, cooked lobster meat, sliced chanterelles, salt, and black pepper.
- 4
Simmer Again
Let the soup simmer for an additional 5 minutes to heat everything through and meld the flavors.
Making the Chimichurri
- 5
Combine Ingredients
In a bowl, mix together chopped parsley, oregano, minced garlic, red wine vinegar, olive oil, red chili flakes, and salt. Stir well to combine and set aside.
Making the Frico
- 6
Cook the Frico
In a non-stick skillet over medium heat, sprinkle grated Parmesan cheese in a thin layer. Cook until the cheese melts and turns golden brown, about 2-3 minutes. Let cool, then break into pieces.
Serving
- 7
Serve the Soup
Ladle the soup into bowls. Drizzle with chimichurri and top with frico pieces for added crunch.
