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Recipe Summary

Yield:
Makes 4 to 6 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Cook onion in butter in a Dutch oven over medium heat 5 minutes or until onion is tender.

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  • Stir in flour; gradually add chicken broth, stirring constantly. Add asparagus and potato, and bring to a boil. Cover, reduce heat, and simmer 20 minutes or until vegetables are tender. Let cool slightly.

  • Puree asparagus mixture in a blender or food processor in batches until smooth, scraping down sides, if necessary. Add milk, whipping cream, and salt, stirring well. Cook over medium heat just until thoroughly heated.

  • Ladle soup into individual serving bowls. Top evenly with chopped lobster, and sprinkle with toasted almonds.

  • Note: Substitute cooked crab or shrimp for the lobster, if desired.

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