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Ingredients

• For the soup
• * One 1 1/2-pound lobster, steamed
• * 1/2 cup extra-virgin olive oil
• * 1 medium onion, cut into small dice
• * 1 medium leek (white part only), washed, cut into small dice, and washed thoroughly again
• * 1 stalk celery, peeled and cut into small dice
• * 1 fennel bulb, cut into small dice
• * 2 cloves garlic, minced
• * coarse salt and freshly ground black pepper
• * 2 cups Steuben beans, soaked overnight, or 2 cups navy or cannellini beans
• * 2 bay leaves
• * 1 teaspoon fennel seeds
• * 1/4 pound asparagus, ends snapped, peeled, and thinly sliced on the diagonal
• * 1 cup fresh or frozen peas
• For the basil pesto
• * 1 cup lightly packed fresh basil leaves
• * 1/3 cup extra-virgin olive oil
• * 1 clove garlic, minced
• * 2 tablespoons toasted pine nuts
• * 2 tablespoons freshly grated Parmesan
• * 1 tablespoon freshly grated Pecorino Romano
• * coarse salt
• For the vegetable garnish
• * coarse salt and freshly ground black pepper
• * 1/2 carrot, peeled and cut into 1/4-inch dice
• * 2 ounces green beans (about 12 to 15), cut in half
• * 1 stalk celery, peeled and cut into 1/4-inch dice
• * 1/2 small leek (white part only), cut into 1/4-inch dice and washed thoroughly
• * 1 ripe plum tomato, peeled, seeded, and chopped
• * 2 tablespoons extra-virgin olive oil
• * 1 ounce thinly sliced prosciutto, preferably Parma, cut into fine julienne
• * 1 tablespoon fresh flat-leaf parsley, chopped

Description

From Harvest To Heat By Darryl Estrine And Kelly Kochendorfer. Taunton Press 2010.

Group Recipes