15 December 2007

Sweet Potato Soup with Lobster & Orange Crème Fraîche

This is a most decadent soup and excellent for a first course. Despite how it may sound, it is deceptively simple to make and will certainly wow your guests.

Both the crème fraîche and soup can be made up to 2 days ahead. Just make sure to cover and refrigerate them each separately.

1 cup heavy whipping cream
1/2 cup sour cream
3 teaspoons fresh ginger, minced
1 1/2 teaspoons orange peel, grated
10 tablespoons butter
3 1/2 pounds sweet potatoes, cut 1/2" thick
1 tablespoon brown sugar
2 large leeks, chopped, white and pale green parts only
1 1/3 cups celery, finely diced
10 cups low sodium chicken broth(may need more for thinning the soup to your preferred thickness)
1 1/3 cups orange juice
3 pounds lobster tails
2 tablespoons fresh parsley, chopped

To make crème fraîche:

Mix cream, sour cream, 1 1/2 teaspoons ginger and orange peel in medium bowl to blend. Let stand at room temperature until thickened, about 3 hours. Cover and refrigerate.

Making the Soup:

1. Preheat your oven to 400°F. Melt 4 tablespoons butter in large pot over medium heat. Remove from heat. Add sweet potatoes and sugar and toss to coat. Pour sweet potatoes out onto 2 baking sheets. Roast until very tender and beginning to brown, stir occasionally, about 30 minutes.

2. Melt 4 tablespoons butter in same pot over medium heat. Add leeks, celery and remaining ginger. Sauté until leeks begin to soften, about 5 minutes. Add roasted sweet potatoes and sauté 2 minutes. Add 10 cups broth and orange juice. Bring mixture to boil. Reduce heat and simmer until leeks and celery are very tender, about 20 minutes.

3. Working in batches, puree soup in processor. Return soup to pot. Thin with more broth, if desired. Season with salt and pepper.

4. Remove lobster meat from shells. Slice into 1/3" thick medallions. Melt 2 tablespoons butter in heavy large skillet over medium heat. Add lobster; sauté until heated through, about 1 minute.

5. Bring soup to simmer. Ladle into bowls. Spoon small dollops of crème fraîche atop soup. Draw a toothpick or skewer through crème fraîche to form design. Arrange lobster on top of the soup and Sprinkle with parsley.

This soup is just as good without the lobster. If you leave out the lobster, your calories drop to 342, lose 1g of fat, protein drops to 12g, lose 1g of carbs, cholesterol drops to 57mg and sodium drops to 570mg. In your exchanges, lean meat drops to 1, while all others stay the same.

Per Serving (12 servings):
444 Calories
20g Fat (44.6% calories from fat)
33g Protein
33g Carbohydrate
3g Dietary Fiber
165mg Cholesterol
905mg Sodium

1 1/2 Grain(Starch)
4 Lean Meat
1/2 Vegetable
0 Fruit
0 Non-Fat Milk
4 Fat
0 Other Carbohydrates

Because of all the goodies in this soup, I'm adding a few other bits of nutritional data:
134mg Calcium (13% of your RDA)
39 mg Vitamin C (65% of your RDA)
63 mcg Folacin (16% of your RDA)
4 mg Zinc (28% of your RDA)

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