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Potato Onion Lobster Bisque

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"Made with a lobster base, this soup is a great meld of vegetables with a hint of seafood. Top each serving with shredded Cheddar cheese and chopped fresh parsley."
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50 m servings 302 cals
Original recipe yields 4 servings

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  • Prep

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  1. Place vegetable stock, water, and lobster base in a large stockpot; bring to a boil. Stir in potatoes; boil until tender, about 15 minutes. Drain potatoes, reserving stock.
  2. Melt butter in the stockpot over medium heat. Add onions and tarragon; cook and stir until onions are translucent, about 5 minutes. Add arrowroot; stir until thoroughly combined. Pour reserved stock back into the stockpot. Stir in half-and-half and bring bisque to a boil. Return potatoes to the stockpot; lower heat and simmer until heated through, about 5 minutes.


  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

Nutrition Facts

Per Serving: 302 calories; 10.9 g fat; 45.6 g carbohydrates; 7.2 g protein; 30 mg cholesterol; 603 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

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