INGREDIENTS:
(4 servings)
1/2 C cooked Maine lobster, medium dice
1 TBS Olive oil
1 large onion, diced
1 small jalapeño, diced
5 C fresh corn kernels
1 1/2 qt chicken stock
3 sprigs fresh thyme
Lime juice as needed
Salt as needed
1 C smoked tomatoes, medium dice
1 C salsify, grilled, 3/4-inch pieces
1/4 C fresh basil, chiffonade
DIRECTIONS:
1. Heat a medium-size stockpot over medium to medium-high heat and add oil.
2. Immediately add onion and jalapeño and sauté without browning for 2 minutes.
3. Add corn and sauté without browning for 3 minutes.
4. Pour in chicken stock and add thyme. Bring mixture to a boil and reduce heat to a simmer. Cook soup mixture for 30 minutes.
5. Using a blender and adding small quantities of vichyssoise at a time (remove thyme sprigs), completely purée mixture until very smooth. (Consistency should be of a medium thick soup, if too thick add chicken stock.) Season with lime juice and salt.
6. Chill in refrigerator for 8 hours or overnight until vichyssoise is very cold. Check consistency and seasoning before serving.
7. In 4 chilled small bowls, portion soup to 3/4 level. Sprinkle tomatoes, salsify, Maine lobster and basil evenly on top of each soup and serve.
Recipe Courtesy of: Plate/Plateonline.com
