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For 10 portions
Ingredients:
2 cups diced sweet onion
2 cups diced Yukon Gold potato
1 cup diced leek, white part only
Quarter of a cup unsalted butter
4 cups fresh asparagus cut
6cups low sodium chicken stock or consommé
3 cups 35% cream
3 tablespoons Honey
Salt
Ground White pepper
Method:
In a large pot cook the onions, potatoes and leeks with the butter over a low heat until the onions are soft.
Add the fresh diced asparagus to the onions and leeks and season with salt and ground white pepper to taste.
Cook the asparagus for 10 to 15 minutes or until liquid is released from it.
Add the low sodium chicken stock or consommé to the pot and mix well.
Bring the chowder to a boil and simmer for 10 minutes.
Reduce the heat and add the 35% cream to the chowder and mix well.
Bring the chowder back up to the boil and simmer for 15 mins.
Remove the chowder from the heat and add the honey.
Puree the chowder with a hand blender until smooth.
Adjust seasoning with salt and ground white pepper to taste.
Lobster garnish:
1 pound cooked lobster meat (large dice)
1/4 cup chopped shallots
1 tablespoon chopped tarragon
2 tablespoons unsalted butter
Salt
Method:
In a small fry pan melt the butter over a medium high heat and add the shallots.
Brown the shallots and cook until soft.
Add the cooked diced lobster meat and heat through.
Remove from the heat and add the chopped tarragon and mix well.
Season to taste with salt and ground white pepper.
Plating:
10 tablespoons sour cream
Fresh chives
Place the lobster meat in the center of a warmed soup plate.
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