Vichyssoise With Aioli

Name: Vichyssoise With Aioli
Total time: 35 min
Yield: Four servings
Cuisine: french
Ingredients: 3 egg yolks; 1 1/2 cups olive oil; 1/4 cup warmed sherry vinegar; 2 cloves garlic, peeled and chopped; 1 1/2 teaspoons Dijon mustard; 2 roasted red peppers, seeded and chopped; 1 1/2 teaspoons fresh lemon juice; Kosher salt and freshly ground pepper to taste; 2 1-pound lobsters; 16 asparagus tips; 2 teaspoons unsalted butter; 1 carrot, peeled and cut into 1/4-inch dice; 1 leek, white and light-green parts only, cut into 1/4-inch dice; 2 tablespoons water; 1 cup heavy cream; 1 cup half-and-half; 2 medium Idaho potatoes, peeled, cooked and mashed; 1 teaspoon kosher salt; Freshly ground pepper to taste; 3 tablespoons chopped fresh chervil; 3 tablespoons chopped fresh chives

By Molly O'Neill

Total Time: 35 minutes
Rating: (0)
Comments: Read comments

Featured in: Family Picnic

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Ingredients

Yield:Four servings

The Aioli

3egg yolks
1½cups olive oil
¼cup warmed sherry vinegar
2cloves garlic, peeled and chopped
1½teaspoons Dijon mustard
2roasted red peppers, seeded and chopped
1½teaspoons fresh lemon juice
Kosher salt and freshly ground pepper to taste

The Soup

21-pound lobsters
16asparagus tips
2teaspoons unsalted butter
1carrot, peeled and cut into ¼-inch dice
1leek, white and light-green parts only, cut into ¼-inch dice
2tablespoons water
1cup heavy cream
1cup half-and-half
2medium Idaho potatoes, peeled, cooked and mashed
1teaspoon kosher salt
Freshly ground pepper to taste
3tablespoons chopped fresh chervil
3tablespoons chopped fresh chives

Ingredient Substitution Guide

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Preparation

Step 1
To make the aioli, place the egg yolks in a blender or food processor. With the machine on, add the oil and then the vinegar in a slow, steady stream. When the mixture is emulsified, add the remaining ingredients and process until smooth. Scrape into a bowl and refrigerate.
Step 2
To make the soup, steam the lobsters for 4 minutes. When cooled, shell the partly cooked tail and claw meat. Refrigerate.
Step 3
Blanch the asparagus tips until tender, drain and refresh under cold water. Set aside. Heat the butter in a medium-size nonstick skillet over medium heat. Add the carrot, leek and water and cook until tender. Set aside.
Step 4
Combine the cream and half-and-half in a saucepan and cook over medium heat until hot but not simmering. Add the lobster, lower the heat and cook until the lobster is done, about 2 minutes. Remove the lobster, cut the tails in half and set aside. Stir the cream mixture into the mashed potatoes. Press through a medium-mesh sieve and season with salt and pepper.
Step 5
To serve, divide the lobster among 4 shallow soup bowls and spoon in the cream mixture. Swirl in a little aioli. Garnish with the carrot mixture, chervil and chives and serve.