Split Pea Soup With A Roasted Fennel And Lobster Salad
Ingredients
- 3 tbsp olive oil, divided
- 1 cup finely chopped yellow onions
- 0.5 tsp salt, to taste
- 0.3 tsp freshly ground black pepper
- 0.5 tsp crushed red pepper flakes
- 4 garlic cloves, peeled
- 0.5 lb green split peas
- 4 cup water
- 1 bay leaf
- 0.5 fennel bulb, trimmed and sliced ½ inch thick
- 1 lobster tail (6-8 oz), cooked and small diced
- 0.3 cup small-diced red onion
- 2 tbsp extra-virgin olive oil
- 0.5 cup whole milk
- 1 dash Crystal hot sauce
- 1 cup fresh parsley sprigs, fried crispy
Instructions
- 1
In a large saucepan, heat 2 tablespoons olive oil. Sauté the onions with salt, pepper, and red pepper flakes for 2 minutes. Add the garlic and split peas; sauté 1 minute. Stir in the water and bay leaf. Bring to a boil, reduce to medium-low, and simmer for about 1½ hours until the peas are very tender.
- 2
Preheat the oven to 400°F (200°C). Toss the fennel with the remaining 1 tablespoon olive oil; season. Roast on parchment for 25 minutes until golden. Cool completely.
- 3
In a bowl, toss the cooked lobster with the roasted fennel, diced red onion, and extra-virgin olive oil; season with salt and pepper.
- 4
Discard the bay leaf. Using a hand-held blender, purée the soup until smooth. Stir in the milk and hot sauce; season.
- 5
Ladle the soup into bowls. Spoon the lobster-fennel salad in the center of each bowl. Garnish with crispy fried parsley sprigs.