Makes 4 to 6 servings

How to Make It

Step 1

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

Step 2

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.

Step 3

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.

Step 4

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

Step 5

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

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