Split Pea Soup With A Roasted Fennel And Lobster Salad

Recipe Ingredients

3 tablespoons	45ml	Olive oil
2 cups	125g / 4.4oz	Finely-chopped onions
		Salt - to taste
		Freshly-ground black pepper - to taste
1/2 teaspoon	2.5ml	Crushed red pepper
4		Garlic cloves - peeled
1 lb	454g / 16oz	Green split peas
8 cups	1896ml	Water
1		Bay leaf
1		Fennel bulb - trimmed, and
		Sliced 1/2" thick
2		Lobster tails - (6 to 8 oz ea) - cooked, small diced
1/2 cup	31g / 1.1oz	Small-diced red onion
2 tablespoons	30ml	Extra-virgin olive oil
1 cup	237ml	Milk
1		Crystal Hot Sauce
1 cup	16g / 0.6oz	Fresh parsley sprigs - washed, patted dry,
		And fried until crispy

Recipe Instructions

Preheat the oven to 400 degrees.

In a large saucepan, heat 2 tablespoons of the oil. When the oil is hot, add the onions. Season with salt and pepper. Saute for 2 minutes. Add the crushed red pepper, garlic, and split peas. Continue to saute for 1 minute. Stir in the water. Bring the liquid to a boil. Reduce the heat to medium-low and simmer until the peas are tender, about 1 1/2 hours.

In a small mixing bowl, toss the fennel with the remaining 1 tablespoon of olive oil. Season with salt and pepper. Place on a parchment-lined baking sheet and place in the oven. Roast for about 25 minutes, or until golden brown. Remove from the oven and cool completely.

In another mixing bowl, toss the lobster, fennel, red onion, and extra-virgin olive oil. Season with salt and pepper.

Using a hand-held blender, puree the soup until smooth. Stir in the milk. Season with hot sauce, salt and pepper.

To serve, ladle the soup into the individual bowls. Spoon the salad in the center of each bowl. Garnish with fried parsley.

This recipe yields 8 servings.

Source:
EMERIL LIVE with Emeril Lagasse - From the TV FOOD NETWORK - (Show # EM-1C01)

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