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.

Anonymous

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Recipe Summary

prep:
10 mins
cook:
40 mins
total:
50 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

302 calories; protein 7.2g; carbohydrates 45.6g; fat 10.9g; cholesterol 30.4mg; sodium 603.1mg. Full Nutrition
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