Potato And Watercress Soup With Lobster

Preparation:

Preparation: Peel and wash the potatoes. Cook the medium potatoes in a pot with salted water for 15-20 minutes, then pass them through a sieve while they are still hot. Cut the small potatoes into evenly sized cubes and blanch them in a saucepan with salted water for about 2 minutes, then drain and drain. In the meantime, cut the onions into very thin slices and brown them in a saucepan with 20 g of butter for 1-2 minutes. Add the watercress, washed and de-stemmed, and mix. Pour the fish fumet and cook for about 4 minutes, then blend. Add the whipped cream, pureed potatoes and diced potatoes to the soup thus prepared, mixing carefully. Add the remaining butter and the lobster pulp and heat. Season with salt and pepper and bring to the boil again, then divide the soup into four cups, garnish with the chopped watercress and serve.