Cauliflower Lobster Soup

Cauliflower Lobster Soup

Here is a really good springtime soup. I had some leftover lobster and a head of cauliflower so I created this Cauliflower Lobster Soup as we had no dinner planned!! I had to come up with something quick!!

Thinking we had leftovers in the fridge from Easter dinner I wasn’t worried, but Ken was very efficient in packing everything up and freezing it. We do a lot of freezing so we have delicious dinners ready throughout the week.

Between meal planning, I usually write up a menu for the week. Having frozen homemade dinners at the ready we don’t eat out that often unless it is for a reason, not just to grab dinner. I think it is a lot healthier.

Again I digress, onto the soup. This I completely came up with myself and it was strictly what we had on hand. The soup was made quickly and we all loved it. I saved some for my lunch the next day. Sooooo yummy!!

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Cauliflower Lobster Soup

Yield: 4 Servings

Prep Time: 5 minutes

Cook Time: 35 minutes

Total Time: 40 minutes

This Cauliflower Lobster Soup is quick and easy to prepare and tastes as if you slaved over it for hours. Your family is going to love it!

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Ingredients

• 2 Tbsp. canola oil
• 1 onion, diced
• 3 carrots, diced
• 2 celery stalks, diced
• 1 head of cauliflower, cut into florets
• 900 ml. carton chicken stock + 1 284 ml. can of chicken stock
• 1 tsp. dried thyme
• salt and pepper to taste
• fresh grating of nutmeg
• 1/2 cup asiago cheese, grated
• 1/3 cup lobster, diced into small pieces
• 1/3 cup whipping cream
• garlic croutons, for garnish
• olive oil, for garnish
• parsley, for garnish

Instructions

1. Heat the canola oil in a saute pan
2. Add onion, carrot, and celery and saute until softened.
3. Add the cauliflower, chicken stock, thyme and salt and pepper to taste.
4. Bring up to a boil and simmer until the cauliflower is nice and tender.
5. Remove from the heat and using a handheld blender whip soup until smooth.
6. Add in nutmeg and asiago and stir until melted.
7. Add in lobster and whipping cream.
8. Serve in bowls and top with garlic croutons, a drizzle of olive oil and a garnish of parsley. You will love it!!!

Nutrition Information:

Yield: 4 Serving Size: 1
Amount Per Serving:Calories: 411Total Fat: 26gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 16gCholesterol: 55mgSodium: 787mgCarbohydrates: 27gFiber: 5gSugar: 11gProtein: 20g

Recipe calculation was provided by Nutritionix and is estimation only. If you need nutritional calculations for medical reasons, please use a source that you trust.