Spit Pea Soup With Roasted Fennel And Lobster Salad
Silky green split pea soup ladled around a centerpiece of roasted fennel and chilled lobster salad, garnished with crispy fried parsley.
Ingredients
- 3 tbsp olive oil
- 2 cup finely chopped onions
- 0.5 tsp crushed red pepper
- 4 count garlic cloves, peeled
- 1 lb green split peas
- 8 cup water
- 1 count bay leaf
- 1 bulb fennel, trimmed and sliced ½ inch thick
- 2 count lobster tails (6 to 8 oz each), cooked and diced
- 0.5 cup small-diced red onion
- 2 tbsp extra virgin olive oil
- 1 cup milk
- 1 cup fresh parsley sprigs, fried until crispy
Instructions
- 1
Heat 2 tablespoons olive oil in a large saucepan. Add onions; season and sauté 2 minutes. Add crushed red pepper, garlic, and split peas; sauté 1 minute. Stir in water and bay leaf. Bring to a boil then simmer until peas are tender, about 1½ hours.
- 2
Preheat oven to 400°F. Toss fennel with remaining 1 tablespoon olive oil; season. Roast on a parchment-lined baking sheet 25 minutes until golden. Cool.
- 3
Toss cooked lobster, roasted fennel, red onion, and extra-virgin olive oil together; season.
- 4
Purée split pea soup until smooth. Stir in milk; season with hot sauce, salt, and pepper.
- 5
Ladle soup into bowls. Spoon lobster-fennel salad in the center. Garnish with fried parsley.