Spring Onion Soup with Chef Cambra

We’re cooking Spring Onion Soup with Chef Jonathan Cambra of Newport Restaurant Group.

(Yields 5 portions)

Ingredients for Soup:
4 medium size Yukon gold potatoes, peeled and quartered
5lbs of medium Spanish onions, sliced
4ea of garlic cloves, minced
2 Cups white wine to cover chicken broth
1 ¼ Cups heavy cream
to taste lemon juice, salt and white pepper

Ingredients for Sauté:
1 pound of fresh native cooked lobster meat, cut into bite size pieces
1/4lb cleaned Morel mushrooms, cut in half
1garlic clove, minced fine
1/4 cup red watercress
to taste kosher salt, white pepper
1/2 cup white wine
1/4 cup fresh chives, minced
3T Extra Virgin Olive Oil

Steps:

Procedure for Soup:
- In a large stock pot, sauté the onions and garlic until softened, but not browned.
- Add wine and reduce by half.
- Add the potatoes.
- Cover with stock one inch over top of potatoes.
- Bring to a boil, reduce heat to a low simmer and cook until potatoes are very tender.
- Remove potatoes, onions and garlic, reserving the cooking liquid.
- In a blender, puree the vegetables until very smooth with some of the stock.
- Add puree back to a clean pot, bring to a simmer and adjust to your desired consistency with more of the reserved stock.
- Add the cream.
- Bring back to a simmer.
- Season with salt, pepper and lemon juice.

Procedure for Sauté:
- In a hot skillet, add olive oil, sauté morels until crispy, add garlic salt and pepper.
- Deglaze with white wine, reduce by half fold in lobster, and finish with chopped chives.
- To plate: Add the lobster and Morels to the center of a soup bowl, ladle hot soup, garnish with water cress.