Carrot Ginger Soup with Cranberry and Maine Lobster Knödel

INGREDIENTS:

For the soup:

2 pounds carrots, peeled

3 Tablespoons ginger

1 large onion

1 quart vegetable stock

2 Tablespoons Uncle Ben’s Specialty Rice

¼ cup  heavy cream

For the Knödel

2 medium potatoes

1/3 cup all purpose flour

1 Tablespoon white semolina

1 dash nutmeg

1 egg yolk

1 dash salt

1 large leaf of bok choy

4 ounces cooked Maine lobster meat

1 egg (for egg wash)

5 ounces bread crumbs

1 quart shortening for deep frying Knödel

DIRECTIONS:

Dice the carrots, ginger, and onion and place all items in a large pot.  Sauté for about 20 minutes then add vegetable stock and bring to a boil.  Add rice for thickening.  Let cool.  Finish with heavy cream and then puree in food processor to blend.

Cook the potatoes completely in salt water.  Peel, cool, and run through box grater.  Add flour, semolina, nutmeg, egg yolk, and salt to taste.  Sauté the bok choy and let cool.  Slice cooked Maine lobster meat into pieces.  Roll Maine lobster slices in bok choy and mold the potato dough around it to make the Knödel.  Egg wash the Knödel, then bread lightly with breadcrumbs.  Deep fry until golden brown.

To serve, place soup in bowls.  Add the Maine lobster Knödel.  Garnish with cranberry sauce.

NUTRITIONAL:

Per serving:
(before frying)

calories               622.1

carbohydrate         99.2  g

cholesterol             142  mg

total fat                 15.2  g

protein                  23.8  g

sodium                 2328  mg

dietary fiber          13.1  g

calcium                  199  mg

Nutritional information provided by MasterCook II, 1996.  These profiles are meant to be approximate guides to nutrient contents of the recipe.  Those persons on special diets may require more specific nutrient data and should consult their personal physicians, registered dietitians, and/or food manufacturers

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