Vichyssoise With Aioli
- Total Time
- 35 minutes
- Rating
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Ingredients
- 3egg yolks
- 1½cups olive oil
- ¼cup warmed sherry vinegar
- 2cloves garlic, peeled and chopped
- 1½teaspoons Dijon mustard
- 2roasted red peppers, seeded and chopped
- 1½teaspoons fresh lemon juice
- Kosher salt and freshly ground pepper to taste
- 21-pound lobsters
- 16asparagus tips
- 2teaspoons unsalted butter
- 1carrot, peeled and cut into ¼-inch dice
- 1leek, white and light-green parts only, cut into ¼-inch dice
- 2tablespoons water
- 1cup heavy cream
- 1cup half-and-half
- 2medium Idaho potatoes, peeled, cooked and mashed
- 1teaspoon kosher salt
- Freshly ground pepper to taste
- 3tablespoons chopped fresh chervil
- 3tablespoons chopped fresh chives
The Aioli
The Soup
Nutritional analysis per serving (4 servings)
1366 calories; 116 grams fat; 32 grams saturated fat; 1 gram trans fat; 69 grams monounsaturated fat; 11 grams polyunsaturated fat; 37 grams carbohydrates; 6 grams dietary fiber; 10 grams sugars; 48 grams protein; 1678 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
To make the aioli, place the egg yolks in a blender or food processor. With the machine on, add the oil and then the vinegar in a slow, steady stream. When the mixture is emulsified, add the remaining ingredients and process until smooth. Scrape into a bowl and refrigerate.
- Step 2
To make the soup, steam the lobsters for 4 minutes. When cooled, shell the partly cooked tail and claw meat. Refrigerate.
- Step 3
Blanch the asparagus tips until tender, drain and refresh under cold water. Set aside. Heat the butter in a medium-size nonstick skillet over medium heat. Add the carrot, leek and water and cook until tender. Set aside.
- Step 4
Combine the cream and half-and-half in a saucepan and cook over medium heat until hot but not simmering. Add the lobster, lower the heat and cook until the lobster is done, about 2 minutes. Remove the lobster, cut the tails in half and set aside. Stir the cream mixture into the mashed potatoes. Press through a medium-mesh sieve and season with salt and pepper.
- Step 5
To serve, divide the lobster among 4 shallow soup bowls and spoon in the cream mixture. Swirl in a little aioli. Garnish with the carrot mixture, chervil and chives and serve.
Private Notes