Estimated Nutrition (whole recipe, rough)
Counts 12 of 13 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 12 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Chicken | 100g cooked | 165 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Shrimp | 100g cooked | 99 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Onion | 1 medium (110g) | 44 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Celery | 1 stalk (40g) | 6 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Dill | 5 sprigs fresh (1g) / 1 tsp dried | 4 |
| Garlic | 1 clove (3g) | 4 |
| Bay Leaf | 1 leaf (0.6g) | 2 |
| Salt | 1 tsp (6g) | 0 |
| Meat | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 ½ cups cooked lobster tail meat
- 2 cups chicken broth
- 2 cups heavy cream
- 12 sprigs fresh dill
- ¼ cup freshly-squeezed lemon juice
- 1 tbsp olive oil
- ¼ cup finely- diced celery
- 1 large onion , finely diced
- 1 tbsp minced garlic
- Salt
- Freshly-ground black pepper
- 3 bay leaves
Directions
Heat oil in a large pot over medium high heat. Add celery, onion, and garlic and sauté until garlic is golden and onions are translucent.
Add remaining ingredients, 1 tsp salt, and freshly ground black pepper. Remove bay leaves and reserve.
Purée soup until smooth using an immersion blender .
Add bay leaves and bring to a boil. Reduce heat to medium low and cook 10 minutes.
Remove bay leaves and ladle into individual bowls. Grind on some black pepper and sprinkle with some dill, if desired, before serving.