In a large saucepan, melt butter over medium-low heat. Add onion and carrot, cook and stir until tender, about 10 minutes. Stir in chicken broth, tomato paste, cayenne pepper and season with salt. Bring to a boil, reduce heat, and simmer for 10 minutes.
This is one of those buttery, creamy, rich soups that tastes really indulgent, but without all the calories.
Servings and Ingredients
|3 tbsp.||Hy-Vee unsalted butter|
|¼ c.||onion, minced|
|¼ c.||carrot, minced|
|1||(14.5 oz) can Hy-Vee 33%-less-sodium chicken broth|
|3 tbsp.||Hy-Vee tomato paste|
|⅛ tsp.||Hy-Vee cayenne pepper|
|Hy-Vee salt, to taste|
|½ lbs.||lump lobster meat, cooked, divided|
|1 ½ c.||Hy-Vee half-and-half|
|½ c.||dry white wine|
|Red bell pepper, seeded, cut into strips, for garnish|
|Jalapeno, sliced, for garnish|
|Whole kernel corn, for garnish|
|Hy-Vee red pepper flakes, for garnish|
Things To Grab
- Large saucepan
Pour into a blender and add 1/4 cup of the lobster meat. Loosely cover and process until smooth. Strain in sieve after blending, if desired.
Return to saucepan and stir in half-and-half, white wine and remaining lobster meat. Cook over low heat, stirring frequently until thickened, about 30 minutes.
Just before serving, garnish with red bell pepper strips, sliced jalapenos, whole kernel corn, and/or red pepper flakes, if desired.
Amounts Per Serving
- Total Fat: 16g
- Cholesterol: 75mg
- Sodium: 310mg
- Total Carbohydrates: 8g
- Protein: 13g
From the week of December 6, 2015.