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Ingredientes
- 3 Tbsp. Extra virgin olive oil
- 2 c. Finely-minced onions
- Â Â Salt to taste
- Â Â Freshly-grnd black pepper to taste
- 1/2 tsp Crushed red pepper
- 4 x Garlic cloves peeled
- 1 lb Green split peas
- 8 c. Water
- 1 x Bay leaf
- 1 x Fennel bulb trimmed, and
- Â Â sliced 1/2" thick
- 2 x Lobster tails - (6 to 8 ounce ea) cooked, small diced
- 1/2 c. Small-diced red onion
- 2 Tbsp. Extra-virgin extra virgin olive oil
- 1 c. Lowfat milk
- 1 dsh Crystal Warm Sauce
- 1 c. Fresh parsley sprigs washed, patted dry,
- Â Â and fried till crispy
Direcciones
- Preheat the oven to 400 degrees.
- In a large saucepan, heat 2 Tbsp. of the oil. When the oil is warm, add in the onions. Season with salt and pepper. Saute/fry for 2 min. Add in the crushed red pepper, garlic, and split peas. Continue to saute/fry for 1 minute. Stir in the water. Bring the liquid to a boil. Reduce the heat to medium-low and simmer till the peas are tender, about 1 1/2 hrs.
- In a small mixing bowl, toss the fennel with the remaining 1 Tbsp. of extra virgin olive oil. Season with salt and pepper. Place on a parchment-lined baking sheet and place in the oven. Roast for about 25 min, or possibly till golden. Remove from the oven and cold completely.
- In another mixing bowl, toss the lobster, fennel, red onion, and extra-virgin extra virgin olive oil. Season with salt and pepper.
- Using a hand-held blender, puree the soup till smooth. Stir in the lowfat milk. Season with warm sauce, salt and pepper.
- To serve, ladle the soup into the individual bowls. Spoon the salad in the center of each bowl. Garnish with fried parsley.
- This recipe yields 8 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 398g | |
| Recipe makes 8 servings | |
| Calories 308 | |
| Calories from Fat 84 | 27% |
| Total Fat 9.57g | 12% |
| Saturated Fat 1.48g | 6% |
| Trans Fat 0.0g | |
| Cholesterol 2mg | 1% |
| Sodium 48mg | 2% |
| Potassium 790mg | 23% |
| Total Carbs 42.04g | 11% |
| Dietary Fiber 16.1g | 54% |
| Sugars 7.85g | 5% |
| Protein 15.94g | 26% |
